Peanut Butter and Jam Cookies

Combine the jam and cornstarch slurry until thickened, then refrigerate in a shallow bowl until cold.

Cream together the peanut butter and butter until smooth.

Add the remaining wet ingredients and beat until fluffy.

Add the dry ingredients and mix together until just combined.

Use a 3 tablespoon cookie scoop to add 12 dollops of dough to a parchment lined baking sheet.

Squeeze each dough ball to bring the dough together.

Flatten it out in the palm of your hand.

Add 1 tablespoon of the chilled jam to the center.

Gently work the dough up and over the jam to close, then roll in between your palms. Repeat will all dough balls then refrigerate for 30 minutes.

Bake the cookies, cool on the pan until room temperature, then transfer the pan to the fridge for 30 minutes to firm up.