Preparation Steps

• Preheat oven to 375 degrees F (190 degrees C).
• Make the crumble topping: In a medium bowl, whisk together flour and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
• Make the cookie dough: In a large bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla and egg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Make a well in the center of each cookie and fill with raspberry jam.
• Sprinkle the crumble topping over the jam.
• Bake for 12-15 minutes, or until the edges are golden brown.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.