Peanut butter and jelly cookies

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping down the sides of the bowl.

3. Add the granulated sugar and brown sugar, and beat until fluffy, scraping down the sides of the bowl.

4. Stir in peanut butter until well blended.

5. Add egg and vanilla extract, beating until well blended.

6. Add flour, baking soda and salt. Gently fold in the dry ingredients with a spoon, then beat until well blended. Do not overmix.

7. Shape dough into 1- and 1/2-inch balls and place on prepared baking sheets, spacing them a few inches apart.

8. Dip a fork in the sugar or flour and flatten the dough balls by pressing them together crosswise, flattening them to about 1/2-inch thickness.

9. Add about 1 teaspoon of seedless jam to the top of each cookie, ensuring that the jam remains centered.

10. Bake for 13-15 minutes, until the edges are cooked and lightly browned.

11. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.

12. You can optionally add more jam, drizzle with melted peanut butter and sprinkle with chopped peanuts once the cookies have cooled.