Step 1

In a large mixing bowl or bowl of a stand mixer, combine peanut butter, butter, and both sugars. Cream on medium speed until lightened in color and fluffy, 2-3 minutes.

Step 2

Add the egg and mix on medium speed for an additional minute, scraping down the sides of the bowl as necessary. Set aside.

Step 3

Combine the flour, baking soda, and salt in a medium bowl. Add to butter mixture and mix on low speed until a stiff dough forms. Dump dough out onto a large sheet of parchment paper, and if dry bits remain, incorporate by hand until you have a smooth dough.

Step 4

Press the dough into a rectangular shape about 1 inch thick, using a bench scraper to flatten edges. Wrap the edges of the parchment paper around dough, then place dough in a sealable bag or container and refrigerate for a minimum of 2 hours, preferably overnight.

Step 5

Remove the dough from refrigerator and allow to soften at room temperature for 5-10 minutes. Using a piece of parchment paper underneath, roll dough into 10 inch x 15 inch rectangle, about 1/4 inch thick.

Step 6

Spread jelly evenly in a thin layer over dough, leaving a 1 inch border on both short sides and one long side. Sprinkle peanuts evenly over jelly.

Step 7

Lift the edge of the parchment paper closest to the long edge of the dough with jelly up and over itself to begin the swirl. Continue lifting the parchment vertically and using your other hand to guide the dough into a swirl, finishing with the seam flat down on the parchment. Allow the log to rest for 1-2 minutes to help the seam seal, then use the same sheet of parchment to wrap the dough.

Step 8

Place the wrapped log on a sheet tray and freeze for 2-3 hours.

Step 9

Preheat the oven to 375°F.

Step 10

Slice off the ends of the dough to make a clean edge, then slice dough into 25 cookies 1/4 inch thick. Place slices 1 inch apart on a parchment lined baking sheet.

Step 11

Bake for 15-20 minutes, or until golden brown and jelly is bubbling throughout. A shorter baking time will result in a softer cookie, where as a longer baking time will result in a crispier cookie with a tender center.

Step 12

Allow cookies to cool on tray for 5 minutes, then use a thin spatula to lift cookies onto a cooling rack.