1-First Steps: Get Ready to Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This little prep makes cleanup a breeze and ensures your cookies don’t stick. Measure out all your ingredients ahead, like that 1/2 cup of butter and 1 cup of creamy peanut butter, to keep things smooth.

2-Mixing It Up: Beat the 1/2 cup butter until it’s creamy, then add 3/4 cup granulated sugar and 1/4 cup packed brown sugar, beating until fluffy. Mix in 1 cup creamy peanut butter, followed by 1 large egg and 1 teaspoon vanilla easy peasy! In another bowl, whisk together 1 and 1/2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt, then stir it into the wet mix without overdoing it.

3-Shaping and Baking: Shape the dough into 1.5-inch balls and space them on your sheets. Dip a fork in flour or sugar to press each ball twice, flattening to about 1/2-inch thick. Stir 1/2 cup seedless jam until smooth and add about 1 teaspoon to the center of each, keeping it away from the edges. Bake for 13 to 15 minutes until the edges brown, then let them cool on the sheet for 5 to 10 minutes before moving to a rack.

For optional garnishes, once cool, add more jam, drizzle melted peanut butter, and sprinkle chopped peanuts. If you’re adapting for diets, like using a flax egg for vegan options, it still turns out great I tried it last week and didn’t miss a beat!