Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, add flour, baking soda, baking powder, and salt. Whisk together and set aside.
In a medium-large bowl and your hand mixer or the bowl of your stand mixer with paddle attached, add butter and sugar and mix on medium until light and fluffy. 2-3 minutes.
Add peanut butter, and mix until well incorporated.
Add your dry ingredients and mix in with a rubber spatula.
Add your jam/jelly in a few dollops around the bowl and mix throughout dough. You do not want to fully mix into the dough, but marble the dough with streaks of jam/jelly.
Scoop your dough onto your baking sheet into about 2 tbsp size scoops. Leave about 2 inches around each cookie.
Bake at 350°F for about 12 minutes on the center rack of your oven. Cookies will be soft in the center but set on the edges and lightly browned. Allow to cool on baking sheet for about 5 minutes before moving to a cooling rack.
Cookies keep fresh 3-5 days when kept in an airtight container. Enjoy!
