-
1
Preheat oven to 350F Lightly grease or line a baking sheet with parchment paper.
-
2
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
-
3
In a large bowl, cream peanut butter and butter with an electric mixer until smooth.
-
4
Add the sugars and beat until light and fluffy.
-
5
Add the egg and vanilla and beat until well incorporated.
-
6
Add the dry ingredients and mix until just combined.
-
7
Scoop tablespoonfuls of dough and form into balls.
-
8
Roll them in granulated sugar to coat.
-
9
Place them on the prepared baking sheet.
-
10
Indent each ball with the back of a wooden spoon.
-
11
Bake in preheated oven until puffy, about 8 minutes.
-
12
Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon.
-
13
Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.
-
14
Remove from the oven to cool on a wire rack.
-
15
Once the cookies have cooled, fill the centers with a teaspoonful of jam.
-
16
Cookies will keep stored in a airtight container at room temperature for about a week.
-
17
Makes 24-36 cookies.
