Preheat your oven to 350 degrees F. This step is crucial as it ensures your cookies bake evenly and come out perfectly golden.
In a microwave-safe bowl, melt the peanut butter and butter together. I usually do this in 30-second intervals, stirring in between until melted and smooth. Allow the mixture to cool slightly to avoid cooking the eggs later.
In a separate bowl, combine the flour, baking soda, and salt. Whisk them together well to ensure that the baking soda is evenly distributed throughout the flour. Setting this aside ensures your dry ingredients are ready for incorporation.
In a large mixing bowl, whisk together the cooled butter, melted peanut butter, and both sugars (brown and granulated). Whisk until the mixture is smooth and creamy.
Add the eggs and vanilla extract to the sugar mixture. Whisk again until fully incorporated. You should see a beautiful, glossy batter forming!
Gradually add the dry mixture to the wet mixture. I like to use a large spoon to stir it in gently. It may seem crumbly at first, but keep mixing until it all comes together. Don’t be afraid to use your hands if needed.
Fold in the fig preserves into the dough. I find it’s best to do this with your hands, gently mixing so it’s evenly distributed but still visible in streaks.
Chill the dough in the refrigerator for about 15 to 20 minutes. This step helps with shaping and prevents the cookies from spreading too much while baking.
Once chilled, scoop the dough into balls slightly smaller than one inch in size. It might be sticky, so dampening your hands can be helpful.
Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. This gives them room to spread.
Bake in the preheated oven for 8 to 10 minutes. Keep an eye on them; you want them slightly golden around the edges while still soft in the center.
Remove from the oven and let them cool completely on the baking sheet before transferring them to a wire rack. This step is essential to allow them to firm up.
