Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a small bowl, stir together the flour, baking soda, and salt, and set aside. In a large bowl, beat together the butter, brown sugar, and granulated sugar until well combined. Beat in the egg and vanilla extract until just combined. Finally, beat in the dry ingredients and peanut butter slowly until everything is well combined and you have a firm dough.

Scoop the cookies into 2-tablespoonfuls and roll each cookie in the chopped peanuts, pressing the peanuts gently into the dough. Place on your prepared baking sheets about 2 inches apart. Using the back of a teaspoon, press an indent into each cookie. Fill each indent with raspberry jam. Bake for 10-12 minutes, or until the cookies start to look crackly and are puffed. The cookies will settle and finish cooking after you remove from the oven, so don’t over-bake these! Cool completely and enjoy!