Ingredients

The following ingredients have 4 Servings
  • 1 cup peanut butter (creamy, or peanut butter spread)
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup light brown sugar (packed)
  • 1 large egg
  • ¼ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract
  • ⅓ cup seedless strawberry jam

Instruction

  • In a bowl, whisk all ingredients together to combine, except jam. Press dough together into a ball, wrap tightly, and chill in fridge 30 minutes to 1 hour.
  • Preheat oven to 350°F, with rack set in the center. Line a baking sheet with parchment paper.
  • Shape dough into small 1-inch balls. Roll each ball in granulated sugar to coat. Place on a parchment-lined cookie sheet.
  • Lightly press the center of each dough ball with your thumb to create a well.
  • Stir jam so that it's easy to pour into each cookie. 
  • Add ¼ teaspoon of jam in the center of each cookie.
  • Bake 7 to 9 minutes, until just set on the outside but still very soft. Do not over bake.
  • Cool for 5 minutes on cookie sheet, and then transfer to wire rack to finish cooling.