Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, or in a stand mixer, beat butter until creamy - about 2 minutes. Slowly add in sugars and beat until light and fluffy - another 2 minutes.
Add 1 cup peanut butter, and beat until combined.
Add egg and vanilla, and beat until combined.
In a second bowl, combine flour, salt and baking soda. With mixer on medium speed, add flour mixture. 1/2 cup at a time until just combined.
Roll 1 1/2" balls and place on prepared baking sheet, leaving 2" between each cookie. Use a fork or you hand, and gently press on the top of each ball, smashing them to about 1/2" thick. Use your thumb to press a dent into each cookie.
In a small bowl, stir 3/4 cup jam to smooth out, and remove chunks and lumps. Add 1 tsp of jam to each cookie. Be careful to keep the jam inside the spot you made with your thumb.
Bake for 15 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes. Transfer cookies to a wire rack to finish cooling.
While cookies finish cooling, stir remaining 1/4 cup jam until smooth. Add 1/4 - 1/2 tsp jam to the top of each cookie.
To make the cookies look fancy, melt 1/2 cup peanut butter, and drizzle over cookies. Sprinkle chopped up honey roasted peanuts over the top.
Store leftovers in a tupperware container.
Ingredients
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, or in a stand mixer, beat butter until creamy - about 2 minutes. Slowly add in sugars and beat until light and fluffy - another 2 minutes.
Add 1 cup peanut butter, and beat until combined.
Add egg and vanilla, and beat until combined.
In a second bowl, combine flour, salt and baking soda. With mixer on medium speed, add flour mixture. 1/2 cup at a time until just combined.
Roll 1 1/2" balls and place on prepared baking sheet, leaving 2" between each cookie. Use a fork or you hand, and gently press on the top of each ball, smashing them to about 1/2" thick. Use your thumb to press a dent into each cookie.
In a small bowl, stir 3/4 cup jam to smooth out, and remove chunks and lumps. Add 1 tsp of jam to each cookie. Be careful to keep the jam inside the spot you made with your thumb.
Bake for 15 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes. Transfer cookies to a wire rack to finish cooling.
While cookies finish cooling, stir remaining 1/4 cup jam until smooth. Add 1/4 - 1/2 tsp jam to the top of each cookie.
To make the cookies look fancy, melt 1/2 cup peanut butter, and drizzle over cookies. Sprinkle chopped up honey roasted peanuts over the top.
Store leftovers in a tupperware container.
