In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until thoroughly combined.
In a medium mixing bowl, sift together the flour and baking soda. Slowly add the flour mixture to the wet ingredients and mix until just combined.
Roll the dough into 1½-inch balls and arrange on baking sheets, leaving about 3-inches between the cookies. Use your thumb or the rounded end of a pestle to make a well in the center of each cookie.
Use a teaspoon to fill each well with the raspberry jam. Be careful not to overfill the wells. Sprinkle with the chopped peanuts.