Ingredients
1⅓cupsall-purpose flour
½tspbaking soda
¼tspsalt
½cupunsalted butter,(4 oz),softened
½cupgranulated sugar
¼cuplight-brown sugar,packed
⅔cupJIF Creamy Peanut Butter
1largeegg
1tspvanilla extract
½cupSmuckers Fruit Spread,any flavor
Preparation
Preheat oven to 350 degrees F. In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter, granulated sugar and brown sugar just until creamy.
Mix in peanut butter and blend just until combined. Mix in egg and vanilla. With mixer set on low speed, slowly add in flour mixture and mix just until combined.
Scoop dough out 1 tablespoon at a time and roll into balls. Place on baking sheets lined with parchment paper or silicone liners, spacing cookies two inches apart. Make an indentation on the top of each cookie.
Bake in preheated oven for 10 to 13 minutes.
Remove from oven make a indentation in center of cookies with the back of a rounded tablespoon. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Once cool, spoon and spread 1 teaspoon jam into center of each cookie. Store in an airtight container in a single layer.
