Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
In a stand mixer or using a hand mixer, cream together the cream peanut butter, granulated sugar, brown sugar, and unsalted butter. Add in the eggs and vanilla extract, and mix until combined.
Add the baking soda, baking powder, salt, and all-purpose flour and mix until just incorporated.
Use a medium cookie scoop (about 3 tablespoons) to scoop balls of dough. Place them on one of the baking sheets leaving 2 inches between them and use the back of a tablespoon to press an indent in the center of them. Fill the indent with a scant teaspoon of strawberry jam.
Bake for 12 to 14 minutes, until the edges are just barely starting to brown. Remove from the oven and let the cookies cool on the pan completely before transferring to a cooling rack.
Once the cookies have cooled, if you would like to, you may melt some peanut butter in the microwave and drizzle it across the cookies.
