Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and even baking.

In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, stirring just until a soft dough forms. If the dough feels too sticky, add 1 tablespoon of flour at a time.

Scoop about 2 tablespoons of dough and flatten into discs. Place half on the baking sheet, add 1 teaspoon of jelly in the center, then top with another disc. Seal the edges and crimp with a fork. Chill for 10–15 minutes if the dough is too soft.

Bake for 12–15 minutes until the edges are lightly golden and the centers are just set. The tops should feel soft but not wet.

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.