Ingredients
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
2 eggs
⅔ cup marionberry, blackberry, or raspberry jam
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
