Peanut Butter and Jelly Thumbprint Cookies

INSTRUCTIONS

1. Cream butter and both sugars together in a medium mixing bowl until light and fluffy, about 5 Minutes in a stand mixer with a paddle attachment.
2. Mix in peanut butter and eggs until thoroughly combined.
3. In a separate bowl, combine flour, baking powder, and salt.
4. Slowly incorporate the flour mixture into the peanut butter mixture.
5. Line the air fryer basket with parchment paper. Preheat on Air Fry Function at 340°F for 8 Minutes.
6. Using a cookie scooper or spoon, drop 1 tbsp of batter at a time into the basket, leaving 1 ½ inches in between each ball. Do not overcrowd the basket or the cookies will bake into one another.
7. Press your thumb into the center of each cookie to create an indentation, careful not to poke through to the bottom. Bake cookies for 8 to 10 Minutes, or until golden and crispy on the edges.
8. Remove the parchment paper with the cookies still on it. Working quickly, indent each cookie again. Cookies will firm up while cooling. Continue with another batch while the first cools.
9. Once the cookies have cooled, dollop 1 tsp of jam into the center indentation. Serve at room temperature.