In a large mixing bowl, add all ingredients for the peanut butter cookies. Stir together until combined and a dough forms. Refrigerate for at least 1 hour.

Add raspberries (or your choice of fruit) in a small saucepan and heat over medium heat.

Let it come to a boil for 3-4 minutes, then add sugar and lemon juice. Stir until the sugar dissolves and starts to boil.

Lower the heat to simmer for about 5 minutes until the mixture thickens. Remove from heat and set aside to cool at room temperature or in the fridge. It'll thicken more as it cools.

Preheat oven to 325 degrees F and line a baking sheet with parchment paper.

Use a 2-tbsp cookie scoop to scoop the chilled dough. Roll into a ball then flatten out in the circle.

Add a little less than 1 tsp of the fruit preserve in the center, then close it up and roll into a ball with the palms of your hands. It's okay if the dough rips and some of the fruit seeps out a little.

Repeat with the rest of the dough and place on the prepared baking sheet 2-3 inches apart, making sure the sides with any cracks are faced up. Flatten the top slightly with your hand.

Bake for 12-15 minutes until golden brown and spread with cracks at the top.

Cool for 15 minutes, then gently transfer to a cooling rack until cooled completely. The cookies will be fragile at first but will firm up as they cool. Sprinkle with flaky sea salt, if you wish, and enjoy!