Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large microwave-safe bowl, melt the unsalted butter until smooth, about 30 seconds. Stir in the natural peanut butter until fully combined.

Add both light brown sugar and granulated sugar to the mixture and whisk for 1-2 minutes until incorporated.

Once cooled, whisk in the large eggs and vanilla extract until the mixture is smooth and creamy.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients and fold gently.

Using a cookie scoop, portion out about 3 tablespoons of dough for each cookie and roll into balls.

Create a small well in the center of each dough ball using your thumb.

Fill each well with a teaspoon of chilled strawberry jam.

Bake for 12-14 minutes until edges are set, with soft centers.

Let cookies rest for 5 minutes before transferring to wire racks to cool.