Start by preheating your oven to 350°F/177°C.
Then, roughly chop your white chocolate. Set it aside for now.
To a medium-sized mixing bowl, add your Peanut's Bake Shop Chocolate Chunk cookie mix, white chocolate pieces, water, and oil, and stir until well combined.
Divide the dough into 12 equal-sized balls and place on a nonstick or parchment lined baking sheet a few inches apart. Use a second sheet, if necessary. Note: If your dough is too dry to form into balls, follow the directions on the back of the cookie kit package to see what to do about it.
Then, make a thumbprint right in the middle of each dough ball to create little cookie dough nests. This may cause some chocolate pieces to fall out, but push them back in as best you can. You want each cookie to have as much chocolate in it as possible!
Add a rounded teaspoon of jam to the center of each cookie dough nest and then smooth over the surface a bit.
Bake these beauties in your preheated oven for 12-13 minutes, or until the cookie surrounding the jam is matte rather than shiny. It's better to slightly underbake than overbake!
As SOON as the cookies come out of the oven, use a spatula to help push the edges in on any misshapen cookies to help create nicely shaped, round cookies. You won't be able to do this after they've begun to cool, so it's important to do this while they're still piping hot.
Allow your cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. ENJOY!