Preheat the oven to 350°F and line two large baking sheets with a Silpat or unbleached parchment paper. Set aside.

In a large bowl of a stand mixer, beat the butter until it is creamy and free of lumps. Add the sugars and beat until fluffy and incorporated. Scrape down the sides periodically.

Spoon in the peanut butter and mix until combined.

Add the egg, almond extract, and vanilla extract. Mix until fully incorporated.

Sift in the flour, baking powder, and salt. Mix until dry ingredients are combined with wet ingredients. Make sure not to overmix.

Form dough into 1½-2 inch balls. You can use a cookie scoop or two spoons.

Place each ball about 2 inches apart on the baking sheet.

Take the rounded end of a spoon and gently press it into the center of each cookie ball to create a well. Don’t press too deep. Just about ¼ inch down.

Fill each well with a spoonful (about ½-1 teaspoon) of jam, making sure not to flood the well.

Bake the cookies for 12-15 minutes. Cookies should be slightly golden brown around the edges when done. Make sure not to overbake.

Transfer to a cooling rack and allow the cookies to cool for 10 minutes.

Drizzle with melted peanut butter and enjoy with a glass of milk.