Divide the crunchy peanut butter into 10 equal size dollops. Place in the freezer until ready to use, for ease of handling.
Preheat oven to 375°F
In a small bowl, whisk together flour, baking soda, and salt.
In your mixer bowl, add the creamy peanut butter, white and brown sugars, and butter. Beat on medium until light and fluffy, about 3 minutes.
Add the eggs to the mixer one at a time, beating to incorporate each time. Once mixed together, add the vanilla and beat until smooth.
Add the dry ingredients to the mixture and continue beating until fully incorporated.
Remove the dough from the mixer and divide into 10 equal-sized balls. Place on a baking mat to work with one at a time.
One at a time, pick up a ball of dough and flatten into a three-inch circle. Add a teaspoon of jam and one dollop of crunchy peanut butter. Wrap the dough around the filling, pressing together and re-forming into a sphere.
Arrange cookies on baking mat or parchment-lined baking sheet with plenty of room to spare. They will flatten and expand while they bake.
Bake for 16 minutes, or until golden on top. Remove from oven, allow to cool, and serve.