Peanut Butter and Chokecherry Jam Thumbprint Cookies

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and creamy peanut butter until light and fluffy.

Step 3: Add the egg and vanilla extract to the bowl. Mix well until fully combined.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.

Step 6: Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Leave about 2 inches of space between each cookie.

Step 7: Use your thumb or the back of a spoon to create an indentation in the center of each cookie.

Step 8: Spoon about 1/2 teaspoon of chokecherry jam (or your preferred alternative jam) into each indentation.

Step 9: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Step 10: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.

Step 11: Transfer the cookies to a wire rack to cool completely.