Peanut Butter and Jelly Thumbprint Cookies

1 . Stage

Sift flour, baking soda, and salt together in a bowl.

2 . Stage

Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.

3 . Stage

Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.

4 . Stage

Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).

5 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.

6 . Stage

Bake cookies in the preheated oven until partially cooked, 11 minutes.

7 . Stage

Place raspberry jam in a bowl and stir until syrup consistency.

8 . Stage

Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.

9 . Stage

Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.