For the Strawberry Jam

• Add the strawberries, sugar, lemon juice, and 1/4 C of water to a small-medium saucepan over medium heat.
• Cook down until the strawberries begin to release their juices and become soft and the sugar dissolves.
• Remove from heat and add to a food processor or blender and blend until smooth.
• Return the strawberry mixture to the saucepan over medium-low heat.
• In a separate small bowl, whisk the cornstarch and 2 tsp of water until smooth.
• Add the cornstarch slurry to the strawberry puree and bring to a simmer. Simmer for 3 minutes.
• Remove from heat and allow to cool completely. Jam will continue to thicken as it cools.

For the Peanut Butter Cookies

• In the bowl of a stand mixer with the paddle attachment, cream the butter, sugars, and peanut butter for 5 minutes. Scrape down the bottom and sides of the bowl as needed.
• Add the egg and vanilla and mix another 1 minute.
• Add the flour, baking soda, baking powder, and salt. Mix until the dry ingredients are just incorporated, making sure not to overmix. Stop the mixer when a few streaks of flour remain.
• Use a rubber spatula to stir in the chopped peanuts.
• Use a kitchen scale to measure the dough out into 3.5 oz scoops (about 4 TBSP of dough) 
• Roll the dough into balls in your hands then roll in the corse sugar.
• Place the cookie dough onto a cookie sheet and use the back of a spoon to create a well in the center of each cookie. Fill each well with about 1 TBSP of strawberry jam. Sprinkle with chopped peanuts.
• Chill the dough for at least 30 minutes, up to overnight.
• When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
• Bake 4 cookies per sheet leaving room for them to spread.
• Bake at 350 for 12 minutes.
• Allow cookies to sit on the hot cookie sheet for 4-5 minutes, then transfer to a cooling rack.