Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter and sugar. Then add in the peanut butter, egg and vanilla and mix until smooth.
Add in flour and baking soda and mix just until combined.
Using a medium cookie scoop or about 1 1/2 Tablespoons, scoop the dough onto the baking sheets about two inches apart. Use a teaspoon to press a hole in the center of the dough and fill the centers with 1 teaspoon of jam.
Bake 9-11 minutes, or just until the edges firm up. They should still be a little soft. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
For the glaze, mix together the powdered sugar, cream and vanilla. Then drizzle over the cookies once they have cooled. Enjoy!
Jam: Feel free to use your favorite type of jam (raspberry, grape, blackberry, etc.) Storing + Freezing: These cookies will stay fresh in an airtight container for up to 3 days, or in the freezer for up to 3 months.