Peanut butter cookies with jam and chocolate

Ingredients:

• 1 cup of homogeneous peanut butter
• 2 cups peanut butter chips
• 2 and 3/4 cups premium flour
• 1 and 1/4 teaspoons baking soda
• 1/2 tsp fine salt
• 12 tbsp (170 g) butter at room temperature
• 1/4 cup vegetable shortening (margarine)
• 1 and 3/4 cups brown sugar
• 2 eggs category CO
• 1 tbsp vanilla extract
• Your favorite jam, diluted with a drop of liqueur (optional)
• 48-60 chocolate kisses (small dome-shaped chocolates)

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Spray two baking sheets with cooking spray.
   
   In a medium bowl, combine flour, baking soda and salt.
2. In a large bowl, beat the peanut butter, butter, and shortening with an electric mixer on medium-high speed until smooth, about 1 minute.
   
   Add brown sugar and continue beating until the mixture is light and fluffy, about 4 minutes. Add the eggs and vanilla extract and continue beating until combined.
   
   Add the flour mixture in two additions and mix on medium speed. Stir in the peanut butter chips.
3. Scoop level tablespoons of dough at a time, roll into balls, and place on prepared baking sheets, spacing them 5 cm apart. (You'll need to bake the cookies one at a time; let the sheets cool completely between batches.)
4. Bake for about 10 minutes, until the bottoms and edges of the cookies are golden brown and the centers are still soft. (The cookies will continue to bake for a while after you remove them from the oven.)
   
   Use the round side of a teaspoon to make indentations in the warm cookies. If using jam, fill each indentation with it. Place a chocolate candy on top of each cookie.
   
   Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.