• Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cookie Dough:

• Whisk together the flour, baking soda, and baking powder in a medium bowl; set this dry mix aside.
• In a mixer bowl, beat the softened butter until smooth, then add the 1 cup crunchy peanut butter and mix until fully incorporated and creamy.
• Scrape down the sides, add the brown and granulated sugars, and beat on medium speed until the mixture is light and airy. Add the eggs and vanilla, beating until combined.
• Fold in the reserved dry ingredients on low speed just until combined. Stir in the chopped peanuts by hand or on low to distribute evenly.
• Portion the dough into medium-sized balls. Roll each ball in a little granulated sugar to coat, then place on the prepared baking sheet leaving space to spread.
• Flatten each dough ball gently with a fork in a crisscross pattern to create the classic cookie appearance.
• Bake for about 9–11 minutes, or until the edges begin to turn golden. Allow the cookies to rest on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Assembly:

• Once cooled, flip half the cookies over. Pipe or spread about 1 teaspoon each of peanut butter and strawberry preserves onto the flipped cookies, then sandwich with the remaining cookies to form PB&J cookie sandwiches.