The first step is to preheat your oven to 350°F (175°C). This creates the ideal environment for your cookies to bake evenly. An oven thermometer can help ensure accuracy if you’re unsure about your oven’s temperature.

Line your baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and keeps the cookies from getting overly dark on the bottom.

In a large mixing bowl, whisk together the flour, baking soda, salt, and chopped peanuts. If you include cinnamon, add it to this mixture. This step ensures even distribution of the dry ingredients.

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This can take about 2-3 minutes with an electric mixer. The goal is to incorporate enough air into the mixture to lead to fluffy cookies.

Next, mix in the peanut butter and the egg, followed by the vanilla extract. Ensure it’s blended smoothly. You should have a creamy mixture.

Gradually add the dry mixture into the wet mixture. Stir until just combined. Be careful not to overmix, as this could make the cookies tough.

Scoop about a tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheet, leaving space between each cookie. You’ll want to gently press your thumb into the center of each cookie to create a well.

Fill each thumbprint with the jam of your choice. Don’t overfill, as the jam will bubble while baking.

Pop the baking sheet into the oven and bake for about 10-12 minutes. The edges should be slightly golden, while the centers will look a tad undercooked. This is perfect; they’ll set as they cool.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. If you’d like a drizzle, melt together the white chocolate and peanut butter with the neutral oil, then drizzle it over the cooled cookies.