Ingredients
1¼cupsall-purpose flour,spoon and leveled
½tspbaking soda
¼tspsalt
½cupunsalted butter,,(1 stick), softened to room temperature
½cupbrown sugar,packed light or dark
¼cupgranulated sugar
1large egg,at room temperature
¾cupcreamy peanut butter
1tsppure vanilla extract
¾cupsalted peanuts,finely chopped
6tbspjam
4ozquality white chocolate bar,finely chopped
1tbspcreamy peanut butter,heaping
Preparation
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about 1 minute until smooth. Add the brown sugar and granulated sugar and beat on medium-high speed for about 2 minutes until creamed.
Add the egg and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. At medium-high speed, beat in the peanut butter and vanilla until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and soft. Cover and chill the dough for at least 1 hour (and up to 2 days) in the refrigerator.
Remove dough from the refrigerator and roll into balls, 1 scant tablespoon of dough each. Roll each ball into crushed peanuts. Indent thumb or the bottom end of a rubber spatula or wooden spoon into the center of each dough ball to make a crevice.
Place each on 1 or 2 large plates or a lined large baking sheet. Loosely cover the dough balls and chill for about 2 hours (and up to 2 days).
Preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.
Remove dough balls from the refrigerator and arrange them on the baking sheets 3 inches apart. Spoon heaping ½ teaspoon of jam into each indent.
Bake for about 11 to 13 minutes or until lightly browned on the sides. The jam won’t look completely set, but will set as the cookies cool.
Remove from the oven. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Place the chopped white chocolate in a medium heat-proof bowl. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Stir in peanut butter and drizzle lightly over cookies.
Allow the drizzle to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes. Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
