Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix the peanut butter, sugar, and egg until blended.

Next, using a cookie scoop, place a scoopful of batter onto the prepared baking sheet, leaving about 2” in between each cookie.

Indent each cookie dough with the back of a small measuring spoon (I use a teaspoon) or the handle of an ice cream scoop.

Using a teaspoon, drop the jam into the indentation, making sure not to overfill the jelly as it will spread as it bakes.

Bake for 8-10 minutes until the cookie has just set. Remove from the oven and allow the cookies to cool on the baking sheet. This dough is soft so you don’t want to move them when they are warm or they will fall apart.