Peanut Butter and Strawberry Jam Cookies

Ingredients:

• 4 cups premium flour
• 2 tsp baking powder
• 1 and 1/4 teaspoons coarse salt
• 1.5 cups (330 g) softened unsalted butter
• 2 tbsp. sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup creamy peanut butter
• 1 cup smooth strawberry jam

Preparation:

1. Preheat oven to 350°F (175°C). Line a large baking sheet (45x32 cm) with parchment paper and spray with cooking spray.
2. Mix flour, baking powder and salt in a bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 5 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the flour mixture and mix on low speed until the dough is smooth.
5. Place a small amount of dough under each corner of the parchment to keep it in place. Then, using large spoons, distribute the dough over the entire parchment. Cover loosely with plastic wrap and spread the dough into an even layer, filling the entire baking sheet. Remove the wrap.
6. Using a spoon, spoon the peanut butter and strawberry jam into mounds all over the dough. Using the back of a spoon, stir in a circular motion, gently pressing the filling into the surface of the dough.
7. Bake until the cookies are slightly puffed and golden brown around the edges, 20–25 minutes. Let cool on the baking sheet, then cut into squares.