Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a mixing bowl, add in the flour baking soda and salt. Whisk to combine. Set aside.
In a separate mixing bowl, add in the butter, peanut butter and light brown sugar. Beat until light and fluffy.
Add in the egg and vanilla and mix until incorporated.
Add in the dry ingredients and mix until just combined.
Use a tablespoon scoop and scoop out the cookie dough. Roll into a ball between your two palms and press into a disk.
Place about ½ teaspoon of strawberry preserves in the center of the disc and place another disc on top of the strawberry preservers and fold the edges down.
Place on the baking sheet, leaving about 2 inches between the cookies.
Place in the oven and bake for 13 - 16 minutes or until the cookies are lightly browned.
Let cool on the cookie sheet for 5 minutes before moving to a cooling rack.
Notes
Recipe from Quick-Shop-&-Prep 5 Ingredient BakingTo store any leftover Jelly Stuffed Peanut Butter Cookies, place in an air tight container and store at room temperature for 3-5 days.