Preheat oven to 350 degrees F.

Melt the peanut butter and butter first so it has time to cool – I melted them together, microwaving for about 30 seconds, stirring, and then 30 seconds more, stirring again until melted. Set aside until cool.

Combine flour, baking soda and salt in a bowl and whisk well to combine. Set aside.

In a large bowl, whisk together butter, peanut butter and sugars until smooth. Add in eggs, mixing again until combined, then stir in vanilla extract. Using a large spoon, gradually add dry ingredients to the wet, stirring well and using your hands if needed to bring the dough together (I do this!). Just keep mixing – it will come together! It may be a bit crumbly. At this point, I add the fig jam to the dough and sort of “fold” it in with my hands, mixing it up. Once the dough is combined, I stick it in the fridge for 15-20 minutes.

Roll the dough into balls that are slightly smaller than 1 inch in size. The dough will still be sticky but damp hands help and just roll them up as best you can. Place on a baking sheet about 2 inches apart, baking for 8-10 minutes. Remove and let cool completely.