PB&J Cookies

 From DELISH these cookies did not come out the same way as theirs did but they were still delish! I used both strawberry and grape jelly but this the strawberry came out better. Also stuffed a few with chocolate  chips for my granddaughter as that her favorite peanut butter sandwich accompaniment. 

 1 3/4 c. (210 g.) all-purpose flour 

1/2 tsp. baking soda 

1/2 tsp. kosher salt 

1/2 c. (1 stick) unsalted butter, softened 

1/2 c. (135 g.) creamy peanut butter 

1/2 c. (105 g.) light brown sugar 

1/4 c. (50 g.) granulated sugar 

1 large egg 

1 tsp. pure vanilla extract 

1/2 c. jam, such as strawberry or raspberry

   In a medium bowl, whisk flour, baking soda, and salt until combined. In a large bowl, using a handheld mixer on medium-high speed, beat butter and peanut butter until smooth. Add brown sugar and granulated sugar and beat until creamy. Add egg and vanilla and beat until combined. Add dry ingredients and beat on medium speed until just combined. 

Using a medium (about 2 tablespoons) cookie scoop, scoop out dough. Press your thumb into the center to create a deep hole. Spoon 1 scant teaspoon jam into hole. Gently press dough back together and roll into a ball; the jam might start leaking out, and that’s okay. Arrange on 2 parchment-lined baking sheets, spacing 2" apart. 

Refrigerate until chilled, about 30 minutes. 

Preheat oven to 350°. Bake cookies until edges are just set and centers are slightly soft, about 12 minutes.