Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On medium-high speed, beat in the peanut butter and vanilla until combined.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and soft. Cover and chill the dough for at least 1 hour (and up to 2-3 days) in the refrigerator.

Remove dough from the refrigerator and roll into balls, 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball into crushed peanuts. Indent your thumb or the bottom end of a silicone spatula or wooden spoon into the center of each dough ball to make a crevice. Place each on 1 or 2 large plates or a lined large baking sheet. Loosely cover the dough balls and chill for 2 hours (and up to 2 days).

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

Remove dough balls from the refrigerator and arrange on the baking sheets 3 inches apart. Spoon heaping 1/2 teaspoon of jam into each indent.

Bake for 11-13 minutes or until lightly browned on the sides. The jam won’t look completely set, but will set as the cookies cool. Mine usually take the full 13 minutes.

Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You can melt the white chocolate in a double boiler or the microwave. If using the microwave: place the chopped white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir in peanut butter and drizzle lightly over cookies. Allow the drizzle to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes.

Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.