Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and light brown sugar. Mix until smooth and creamy.
Add the egg and vanilla extract to the peanut butter mixture. Beat until fully incorporated.
In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Using a tablespoon, scoop dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of strawberry jelly.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.