Preheat oven to 350F.
Using a stand mixer, cream the cream cheese, butter, peanut butter and jelly until completely smooth. Be sure to scrape any of the mixture stuck to the sides of the bowl.
Add the brown sugar and cream for 2-3 minutes, making sure to scrape the sides of the bowl.
Add the egg and vanilla, mixing until incorporated. (About 1-2 minutes.)
Add the flour, about 1/2 cup at a time until all the flour is incorporated.
Refrigerate mix till firm, approximately one hour.
Once firm, roll 1-inch balls spaced 2-inches apart on pre greased or parchment-lined cookie sheet. Flatten them slightly with the bottom of a glass or using a fork to make hash marks.
Bake until bottoms are golden and cookies are just set, approximately 8-10 minutes per tray.