1-First, preheat your oven to 350 degrees F and line your baking sheets with parchment paper to avoid any sticking mishaps. This sets the stage for even baking and makes cleanup a breeze.

2-Next, beat 1/2 cup butter until it’s smooth and creamy, remembering to scrape the bowl as you go for that perfect texture. Add 3/4 cup granulated sugar and 1/4 cup packed brown sugar, then beat until the mixture is fluffy and light. Follow this by mixing in 1 cup creamy peanut butter until everything combines smoothly, setting a strong base for your dough.

3-Then, add 1 large egg and 1 teaspoon vanilla, beating them together to bind the ingredients nicely. For the dry parts, add 1 1/2 cups all-purpose flour, then sprinkle 1 teaspoon baking soda and 1/4 teaspoon kosher salt on top stir these lightly before mixing them into the dough briefly. Make sure not to overmix to keep your cookies tender; stop as soon as the flour disappears.

4-Shape the dough into 1 1/2-inch balls and space them out on your prepared baking sheet. Dip a fork in sugar or flour to press each ball down twice, flattening them to about 1/2 inch thick without any sticking issues. Stir 1/2 cup seedless jam to remove lumps, then add about 1 teaspoon to the center of each cookie, keeping it neatly on top.

5-Finally, bake for 13-15 minutes until the edges are just browned and set, then let the cookies sit on the pan for 5-10 minutes before moving them to a cooling rack. Once cooled, you can add more stirred jam, drizzle melted peanut butter, and sprinkle chopped peanuts for a fun garnish. The whole process takes about 23 minutes total, including 10 minutes prep and 13 minutes cook time, making it a quick win for any baker.