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1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
3. Beat in the egg until well combined.
4. Add the creamy peanut butter and vanilla extract, and mix until smooth.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Roll the dough into 1-inch balls and place each ball into the prepared mini muffin tin.
8. Use your thumb or the back of a teaspoon to make an indentation in the center of each dough ball.
9. Fill each indentation with about 1/2 teaspoon of strawberry jam or grape jelly.
10. Bake for 10-12 minutes, or until the cookie cups are lightly golden.
11. Allow the cookie cups to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
*Prep Time:* 20 minutes | *Cooking Time:* 10-12 minutes | *Total Time:* 30-32 minutes | *Kcal:* 90 kcal per serving | *Servings:* 24 cookie cups
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