Peanut Butter & Jelly Molten Cookie
Tastes delicious cooked in our AeroCook Pro XL EK3661RG


2 big tbsp peanut butter 
2 tbsp sugar 
2 tbsp raspberry yogurt 
1 tbsp milk  
1 tbsp crushed raspberries 
1 tbsp plain or buckwheat flour 
1 tbsp chocolate chips (any kind) 
1 tbsp vanilla syrup or maple syrup 
1/6th tsp bicarbonate of soda 
1 tsp vanilla
Pinch of salt  


1.  Preheat your Aero Cook Pro to 160°C 
2.  Mix your almond butter and sugar until you have a paste 
3.  Add 1 tbsp milk and the vanilla and mix well  
4.  Add the flour, bicarb and salt and Mix well until you get a dough  
5.  Add the syrup and stir through well, press into a ball, then freeze for 5-10 minutes.  
6.  Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm, leaving a well in the centre. 
7.  Crush 1 tbsp raspberries and add to 2 tbsp raspberry yogurt, mixing through. Add the mix to the centre of the well.  
8.  Flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the raspberry yogurt and press into the dough thats against the sides  
9.  Bake for 15-20 minutes, let rest for 2-3 minutes, and top with salt and fresh or freeze dried raspberries