• Preheat the oven to 375 °F. Pulse4 oz honey-roasted peanuts in a food processor to make a chunky powder. This can also be done by hand. Put the peanuts into a small bowl.

Make the Cookies

• Line 3 half sheet pans with parchment paper or silpat (or work in batches if you only have 1 or 2 pans).
• In a medium bowl, whisk 15 oz all-purpose flour, 1 teaspoon baking soda and 1 teaspoon table salt set aside.
• In a mixer bowl beat 8 oz unsalted butter, 8 oz brown sugar and 8 oz granulated sugar until light and creamy. Add 2 large eggs and 2 teaspoons vanilla extract. Add 9 oz peanut butter. Turn off the mixer and scrape the bowl. Add the dry ingredients and turn the mixer to low speed until the flour is partially incorporated, increase speed to medium and mix just until all the flour is combined.
• Use a #40 scoop (3/4 oz) or tablespoon to scoop the dough into 1½" balls. Press the top of each cookie ball in the chopped nuts. Place the cookie balls onto the sheet pan, spacing them 2" apart (see note 2).
• Bake until the edges of the cookies are beginning to brown and the tops are lightly puffed and still soft, about 10 minutes. Cool for 10 minutes before transferring to a cooling rack. The cookies will collapse and crackle a little while cooling. Cool completely before filling

Assembly

• Cream 4 oz unsalted butter with 4 oz confectioners’ sugar until smooth. Add the 6 oz peanut butter2 teaspoons vanilla extract and ⅛ teaspoon table salt. Whip until light and fluffy.
• Flip the cookies over so the flat side is up. Use a piping bag or small spatula to put a dollop of peanut butter filling onto half of the flipped cookies. Spread jam onto the other half of the cookie. Sandwich the cookies together.