Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (270 grams) creamy natural peanut butter, very well stirred
- 1 cup (200 grams) packed light brown sugar
- 3/4 cup (150 grams) granulated sugar
- 2 ¾ cups (349 grams) bleached all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- ¾ cup (240 grams) strawberry jam or jelly, chilled
Instructions
- Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
- In a large microwave-safe bowl, microwave butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Add in the sugars and whisk together. Set aside to cool until just warm.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- To the butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until combined.
- Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 heaping teaspoon of preserves and partially seal it with dough. Keep some of the jam peeking out as you lightly roll it back into a ball between your palms. This process is a bit messy, but have fun with it! Place on baking sheet with the visible jam facing up. Repeat with remaining dough balls, spacing about 3 inches apart.
- Bake for about 14 minutes, or until puffed up and lightly brown at the edges.
- Let cookies cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely.
- Store cookies in an airtight container for up to two days. The longer they sit, the softer they’ll become.