Easy Peanut Butter Thumbprints (with Jam & Chocolate)

0 To get started, line a cookie sheet with parchment paper and set it aside. In a medium bowl, whisk together the dry ingredients and set this aside as well.
1 In a large bowl with the paddle attachment, use a stand mixer or electric mixer on medium-high speed to cream together the sugars, peanut butter, and butter until light and fluffy—about 1.5 minutes.
2 Next, add the egg, egg yolk, and vanilla extract, mixing until well combined. Be sure to scrape the sides of the bowl as needed.
3 Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid over-mixing; it’s okay if you see a few streaks of flour. Once the peanut butter cookie dough is ready, refrigerate it for 15 minutes, and preheat your oven to 350°F (175°C).
4 Using a cookie scoop, form 3-tablespoon-sized cookie dough balls and place them on the prepared baking sheet, spacing them about 1.5 inches apart.
5 Bake one sheet at a time in the center of the oven for 10-15 minutes, or until the edges are golden brown and crisp.
6 As soon as the cookies come out of the oven, use the back of a tablespoon to make an indent in the center of each cookie while they’re still warm.
7 Cool the cookies on the baking sheet for 5 minutes or until they’re firm enough to handle, then transfer them to a cooling rack to cool completely.
8 Once the cookies are fully cooled, add 1/2 teaspoon of hazelnut spread and 1/2 teaspoon of fruit jam to the center of each. Enjoy!