Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

In a large bowl or stand mixer, beat the butter until smooth and creamy. Scrape down the sides as needed.

Add the granulated sugar and packed brown sugar and beat until fully combined and fluffy. Make sure there are no lumps of butter.

Mix in the peanut butter until well incorporated. You can use creamy or crunchy peanut butter if you prefer.

Blend in the egg and vanilla extract and continue mixing until just combined.

Add the flour to the bowl, but do not mix yet. Sprinkle the baking soda and kosher salt over the flour. Briefly stir these dry ingredients into the flour with a spoon or teaspoon.

Turn the mixer on low and blend until most of the flour is incorporated. Stop mixing as soon as the dough forms and there are no visible streaks of flour. Do not overmix.

Form the dough into 1½-inch balls. Arrange the balls on the prepared baking sheets with a couple inches of space between each to allow for spreading.

Dip a fork in sugar or flour to prevent sticking, then gently press it onto the top of each dough ball. Rotate the fork and press again to make the crosshatch pattern, flattening each ball to about ½-inch thick. Re-dip the fork as needed.

Stir the seedless jam in a small bowl until smooth. Carefully spoon about 1 teaspoon (or less) of jam into the center of each flattened cookie, keeping it away from the edges so it stays on top while baking.

Bake the cookies for 13 to 15 minutes, until the edges are set and just starting to brown slightly.

Let the cookies cool on the baking sheets for 5 to 10 minutes before moving them to a wire rack to cool completely.

For presentation, you can spread a bit more jam on top after baking, and drizzle with melted peanut butter or sprinkle chopped peanuts as desired.

Store leftovers in an airtight container for up to 3 days. Recipe makes about 28 cookies.

The dough can be frozen after shaping and flattening with a fork. Freeze the dough balls in a ziplock bag, and bake from frozen after adding the jam, increasing baking time by 1 to 3 minutes if needed. You can also freeze with jam by flash-freezing shaped cookies before transferring to a bag.