Heat oven to 350 degrees F. Line two baking sheets with parchment.
In medium bowl, sift together the two flours, baking soda, and salt.
In the bowl of an electric stand mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy (about 3 min.).
Stir in the flour mixture by hand just until it's incorporated; don't overmix
Drop full tablespoonfuls of batter, about 2 inches apart, onto lined baking sheets. With floured fingers, flatten each dab of batter into 2 inch round.
Bake until cookies are puffed and golden, 12-14 min, rotating baking sheets if needed for even baking. Transfer cookies to rack to cool
Filling: When cookies are cooled, use a spatula or butter knife to spread A teaspoon of Raspberry Chambord Jam (or jam of your choice) on half of the cookies. Set other half of cookies on top of each filled cookie, pressing gently to spread filling. Store sealed at room temperature or in refrigerator.