Step 1: Make the Dough
In a large bowl, stir together melted butter, granulated sugar, brown sugar, and vanilla. Add flour and salt, mixing until a soft dough forms. It should be thick but not sticky.

Step 2: Scoop & Shape
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough (about 1.5 tablespoons per cookie) and roll into balls. Place on the sheet and gently press an indentation into the center of each one with your thumb or the back of a teaspoon.

Step 3: Add the Jam
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Don’t overfill — the jam bubbles while baking!

Step 4: Make the Crumble
In a small bowl, mix flour, brown sugar, and salt. Add cold butter and use your fingers to rub it into the dry ingredients until crumbly. Sprinkle a little over each cookie.

Step 5: Bake ‘Em
Bake for 12–14 minutes or until the edges are just turning golden and the tops look set. Don’t overbake — they’ll firm up as they cool.

Step 6: Cool & Devour
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Try to wait until they cool to room temp… or don’t. No judgment here.