Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
Add the creamy peanut butter, egg, and vanilla extract to the mixture and beat until well combined.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Using a cookie scoop or spoon, portion out the dough onto prepared baking sheets, spacing them about 2 inches apart.
Create a small indentation in the center of each cookie dough ball using your thumb or the back of a teaspoon.
Spoon about 1/2 teaspoon of the fruit spread into the well of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool on the baking sheets for about 5 minutes before transferring to a wire rack.
