In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

In a large mixing bowl fitted with a paddle attachment, cream together the unsalted butter with both sugars until smooth, about 2–3 minutes on medium speed.

Add in the creamy peanut butter and mix on medium speed for another minute until well blended. On low speed, mix in the egg and vanilla extract until fully combined.

Stir in the dry ingredients until just mixed.

Cover the cookie dough in plastic wrap and transfer to the fridge to rest for about 30–60 minutes while preheating your oven to 350°F (177°C).

Line a large baking sheet with parchment paper. Form balls of dough using a medium cookie scoop (about 2 tablespoons). Roll each ball in granulated sugar if desired, then place them on the baking sheet about three inches apart.

Use your thumb or a measuring spoon to create an indentation in each cookie's center; fill it with about one teaspoon of jelly or jam.

Bake at 350°F (177°C) for 14–15 minutes or until edges are set and cracks appear on top. Gently nudge each cookie into shape while they are hot.

Cool on the baking sheet for about ten minutes.

If desired, add another teaspoon of jelly into each warm cookie's center. Drizzle melted peanut butter over them and sprinkle with chopped peanuts before transferring to a cooling rack.