Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine the softened butter, peanut butter, granulated sugar, and brown sugar. Use a stand mixer fitted with the paddle attachment or a hand mixer to beat the mixture for 2-3 minutes until light and fluffy.

Crack in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

In a separate bowl or large measuring cup, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.

Scoop out about 3 tablespoons of dough and roll it into a ball. Place it on the prepared baking sheet and use your thumb or a spoon to press a well into the center of each ball.

Spoon 1-2 teaspoons of your favorite jam into the well of each cookie.

Bake in the preheated oven for 10-12 minutes. Start checking at 8 minutes—edges should be lightly browned and just pulling away from the tray.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.