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1
Make the dough Preheat the oven to 350.
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2
Line 2 large baking sheets with parchment paper.
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3
In a medium bowl, whisk the flour, baking soda and salt.
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4
In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes.
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5
Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions.
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6
Fold in the peanut butter until fully incorporated.
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7
Scoop 24 one-inch balls of dough onto the baking sheets at least 2 inches apart.
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8
Press the balls down slightly; they should be about 1 1/2 inches in diameter.
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9
Sprinkle the tops with the chopped peanuts.
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10
Bake the cookies for 10 to 12 minutes, until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through.
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11
Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to let cool completely.
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12
Meanwhile, make the filling In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners sugar, vanilla and salt at medium speed until fluffy, about 5 minutes.
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13
Refrigerate for about 45 minutes, until chilled.
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14
Spoon 1 1/2 tablespoons of the filling on the underside of 12 cookies.
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15
Spread 1 teaspoon of jam on the underside of the remaining cookies.
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16
Sandwich the halves together and serve.
