Preheat the oven to 350°F (180°C, or gas mark 4).

Line 2 or 3 baking sheets with parchment paper or silicone baking mats.

In a mixing bowl, sift together the flour, baking soda, and baking powder.

Add the peanut butter and 1 cup (240 g) of the jam to the dry mixture.

Adjust the flour quantity if needed based on the moisture content of your peanut butter (creamier peanut butter may require a little extra flour, while drier peanut butter may need less).

Mix well, ensuring all ingredients are fully incorporated.

Roll 2 tablespoons (30 g) of dough into balls and slightly flatten them into disks.

Place the disks on the prepared baking sheets.

Bake for 8 minutes.

Remove from the oven and make a depression in the center of each cookie using your thumb or the back of a tablespoon-size measuring spoon.

Fill each depression with 1 teaspoon of the remaining ¾ cup (180 g) jam.

Return the cookies to the oven and bake for an additional 8 minutes.

Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.