1/4 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 c smooth peanut butter
1/2 c butter softened
1/3 c light brown sugar
1/3 c granulated sugar
1 large egg
1 tbsp vanilla extract
1/2 c raspberry or blackberry jam
preheat oven to 350º. line baking sheet with parchment paper.
in a small bowl, whisk together flour, baking soda, baking powder and salt. using a stand mixer or an electric one, cream butter until smooth. add sugars, then egg and vanilla. continue to beat for a few minutes until nice and fluffy. add dry ingredients a little at a time, until just combined.
scoop tablespoons of dough and roll into balls. space about an inch or so apart. bake for 10 minutes and remove from oven to make indents in each cookie with the end of a wooden spoon. throw ’em back in the oven until golden, about 5 or 6 more minutes.
in the mean time, heat the jam in a small sauce pan or medium heat for about 30 seconds or so. once the cookies are done, drop a spoonful of jam in each one. let cool completely. they’ll keep for about a week, if they stick around that long.