Preheat oven to 350°F and prepare two baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, mix together the butter and peanut butter until combined. Add the sugars and cream together for 3-5 minutes or until light and fluffy. Add the egg and vanilla and beat until incorporated.

In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture slowly and continue mixing until the dough has formed.

Scoop even balls of dough, about a tablespoon size and place them about two inches apart on the prepared baking sheet.

Bake for 8 minutes and remove from oven. Using the tip of a spoon or the handle of a spatula, create a small “thumbprint” in the center of the cookies. Return to the oven to bake for 5-7 more minutes, until lightly golden and set.

Remove cookies from the oven once the edges begin to brown. Add about ½ teaspoon jam to the center “thumbprints”. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.