Peanut Butter & Jelly Cookie Cups

Preheat your oven to 350°F (175°C). Grease a mini muffin tin.

In a large bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls and place them in the prepared mini muffin tin.

Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.

Fill each indentation with a small spoonful of strawberry jam.

Bake for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.