By An Edible Mosaic
Pro tip
Make the peanut butter cookie dough. Let it chill for 20 minutes in the fridge while the oven preheats.
Scoop the dough into balls and arrange them on baking sheets.
Bake for 10 minutes, then use a measuring spoon to make an indentation in the center of each cookie.
Fill each indentation with 1 teaspoon jam.
Return the cookies to the oven and bake about 8 minutes more.
Let the cookies cool, and then decorate the tops with a drizzle of peanut butter ganache and a sprinkle of chopped peanuts.