2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
A couple pinches of freshly grated nutmeg
1 cup room-temperature peanut butter (salted is fine)
1 stick unsalted butter, softened
1 teaspoon kosher salt (or ½ teaspoon fine sea salt)
1 cup sugar
½ cup brown sugar
⅔ cup marionberry, blackberry, or raspberry jam
Position your baking racks to the middle and lower thirds of the oven, preheat to 350°F and line two baking sheets with parchment paper. In a medium bowl, combine the flour, baking soda/powder, and nutmeg.
In the bowl of a stand mixer with the paddle beater attached, combine the peanut butter, butter, salt, and sugars, and beat on medium speed for 5 minutes, until creamy and fluffy. Add the eggs one at a time and beat for an additional 2 minutes, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until the dough is thoroughly combined.
Using a size 40 portioner (medium / 1 ½ tablespoon cookie scoop), scoop out 28 cookies, spacing them 2” apart on the baking sheets. Use a measuring spoon to gently press a teaspoon-sized divot into each cookie, then add 1 teaspoon of jam to the divot of each cookie.
Bake for 15 minutes (rotating baking sheets and swapping their positions halfway through baking to ensure even cooking), until lightly golden brown and still soft. Move the cookies to a cooling rack and allow them to cool for 10 minutes. Store cookies in an airtight container.