Peanut Butter and Jelly Thumbprint Cookies

Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line two 13- by 18-inch rimmed baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder, and salt to combine; set aside.

In a large bowl, use an electric mixer to beat butter, light brown sugar, and granulated sugar on medium speed until fluffy, about 3 minutes. Using a flexible spatula, scrape beater and sides of bowl. Add peanut butter, egg, and vanilla, and beat on medium speed until creamy and light brown pausing to scrape halfway through, about 1 minute. Scrape beater and sides of bowl, add flour, then beat on low speed until just combined, 30 seconds to 1 minute. (Alternatively, dough can be prepared in the bowl of a stand mixer fitted with a paddle attachment.)

Using a #40 cookie scoop or 1-ounce portion scoop, place 12 mounds of cookie dough—about half of the dough—onto one of the prepared baking sheets. (Each ball should weigh about 1 ounce or 28 grams.) Working with one at a time, roll dough into a ball and return to prepared baking sheet. Repeat with remaining dough portions, spacing each about 1 inch apart.

Using the back of a round 1/2 teaspoon measuring spoon or your thumb, press an indent into the top of each ball. Fill each cookie with a heaping 1/4 teaspoon jam. Freeze until slightly firm, about 10 minutes. (The dough will crack slightly; this is OK. If there are any large cracks, you can press the dough back together.) Repeat with remaining dough.

Remove 1 tray of cookies from freezer and bake until lightly golden, slightly cracked, and just set, 12 to 14 minutes. Let cool on baking sheet for 10 minutes, then carefully transfer cookies to a wire rack to cool completely, about 30 minutes. While first tray of cookies cools, repeat baking and cooling process with remaining cookies.