1. In the large bowl of an electric mixer beat the butter and peanut butter until creamy. Add the brown sugar and beat 1 minute to blend. Beat in the egg and vanilla, scraping down the sides of the bowl. 2. Combine the flour and salt; slowly add to the creamed mixture, beating to blend. Stir in the peanuts. 3. Place 1-inch balls of dough on ungreased baking sheets and make an indentation in the centers with your thumb. Fill each with about 1/4 teaspoon raspberry jam. 4. Bake in a preheated 350-degree oven 12 minutes. Cool for a few minutes before removing to wire racks.