Preheat oven to 350 degrees. Line a baking sheet with nonstick spray or a Silpat mat.

Measure 1 cup of peanut butter for the cookie dough and set aside.

Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small “dollops” of peanut butter. They don’t need to be exact. Place the plate in the freezer while you prepare the cookie dough.

In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.

Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.

Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops.

Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.

Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.

Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.