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In a small sauce pan, add frozen raspberries, C&H® Granulated White Sugar, and flour and stir until it comes to a boil, reduce to medium heat and stir for one minute and remove from heat. Allow to cool.
In a medium mixing bowl, add flour, baking powder and baking soda, and whisk. Set bowl aside to add last.
Preheat oven to 350 degrees F.
In a stand mixer, add butter, C&H® dark brown sugar, and C&H® Granulated White Sugar and mix for two minutes to combine.
Next, add in peanut butter and mix, scraping down sides to make sure everything is combined. Add egg and vanilla until the egg is incorporated. Scrape bottom of bowl and mix so there isn’t anything left unmixed.
Lastly, add in flour and cover mixer with a towel to keep all the flour in. Mix until flour is combined.
Line cookie sheet with parchment paper and take a small cookie scoop and scoop out each cookie. Roll it in the palm of your hand and place on cookie sheet and bake on middle rack for 10-12 minutes.
As soon as the cookies come out of the oven make a round divot in the middle of the cookies by taking the back of a measuring spoon and pressing it in the center to create cavities for the jam filling. Fill cavities with jam filling and allow to cool completely on a wire cooling rack.
Melt white chocolate and drizzle over tops of cookies and top with crushed peanuts.