Puree the strawberries in a food processor, then transfer them to a large pot.

Mix in the sugar and vanilla.

Let the strawberry puree cook over medium low heat for 20-25 minutes until it has thickened to a jam like consistency and measures out to just about 1 cup. Remove from the heat and allow it to completely cool.

Add the flour, baking soda, baking powder and salt to a medium bowl. Mix until combined then set aside the dry ingredients.

To a large bowl add the softened butter, brown sugar and white sugar. Cream together with an electric mixer on high speed for 1-2 minutes. (You can also use a stand mixer fit with a paddle attachment.)

Then add in the egg yolks and vanilla. Mix on medium-high speed until light in color and fluffy, 1-2 minutes.

Next add in the peanut butter and mix on medium speed until smooth.

Add in the dry ingredients to the wet ingredients and mix on low speed just until combined.

Scoop the cookie dough into 16 portions with a 2 tbsp capacity cookie scoop. Roll each into a ball and press with a 1 teaspoon measuring spoon to make an indent. Chill the dough on a parchment paper lined baking sheet for one hour. (Chill the dough together than seperate out to bake.)

Preheat the oven to 350 degrees 15 minutes before you're ready to bake the cookies.

Arrange 6 cookies per parchment paper lined baking sheet. Bake the cookies for 10-11 minutes.

When the cookies are straight out of the oven press the centers with a ¼ cup measurig cup to make the indent deeper and scoot a large circular cookie cutter around the cookies to give them a more circular shape.

Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to finish cooling.

Melt the peanut butter chips and heavy cream together in a double boiler over medium heat.

Remove the mixture from the heat and allow it to cool to room temperature.

Once cooled, whip the mixture on high speed until light in color and fluffy.

When the cookies are completely cooled, fill the center of each cookie with a heaping teaspoon of peanut butter ganache and heaping teaspoon of strawberry jam. Drizzle peanut butter over the top and chopped peanuts and serve!