Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of a standing mixer, cream the butter and sugar, at medium speed, until pale and creamy, about 5 minutes.
Add the vanilla bean paste and eggs and continue mixing for another 2 minutes.
Sift the cocoa powder and flour into a bowl.
Reduce mixer speed to low and slowly add the sifted dry ingredients. Mix until combined.
Remove dough and shape into a 1” log. Cover in plastic wrap and refrigerate for 30 minutes until the dough is firm.
Cut the dough into thin disks (this will yield about 40 disks) and place on parchment lined baking sheet.
Bake for 6 minutes. Remove from oven and cool on wire racks.
Add the peanut butter to a piping bag fitted with a nozzle and pipe the peanut butter around the edges of half of the cooled cookies.
Add a dollop of preserves to the middle of each cookie with peanut butter piping and sandwich with the remaining cookies.
This recipe was inspired by Donna Hay’s Peanut Butter and Jam Sandwich Cookies.