Preheat the oven to 325 F. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, beat together the peanut butter, sugar, eggs, and vanilla until combined.

Using a cookie scoop or tablespoon, form the dough into small balls and place a few inches apart on an ungreased cookie sheet.

Flatten each cookie in crisscross pattern with fork dipped in sugar.

Bake for 8-10 minutes until the cookies appear a little puffy.

Since there is no flour in the dough the cookies will be very soft and will need to set for a few minutes before moving to a wire rack to cool.

Once cookies are cool, spoon raspberry preserves on 1/2 of the cookies (with seeds holds the form best).

Top those cookies with the remaining cookies to make a sandwich.