1-Alright, let’s dive in preheating that oven is step one, and trust me, it’s the secret to cookies that don’t stick or burn. Set it to 350°F (175°C) and line your baking sheets with parchment paper; it’s like giving your cookies a comfy bed.

2-Now, beat that 1/2 cup of butter until it’s smooth and creamy imagine whipping up clouds in a bowl!

3-Next, toss in the 3/4 cup granulated sugar and 1/4 cup packed brown sugar, beating them until fluffy. Who knew sugar could be so fun? Mix in the 1 cup creamy peanut butter until it’s all buddies, then beat in that 1 large egg and 1 teaspoon vanilla extract for extra flavor oomph.

4-Stir together the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt, then gently fold it into your wet mix no overmixing, okay?

5-Shape the dough into 1 1/2 inch balls and space them out on your sheets. Dip a fork in sugar or flour and press down twice to flatten them to about 1/2 inch thick crisscross style for that classic look.

6-Mix your 1/2 cup seedless jam and add about 1 teaspoon to each center, making sure it stays put.

7-Bake for 13 to 15 minutes until the edges are set but the middles are still soft, then cool on the sheets for 5-10 minutes before moving to racks.