In a large bowl with an electric mixer, beat together the butter and peanut butter at medium-high speed until smooth and creamy. Beat in the sugar until fluffy.
With the mixer on low speed, beat in the egg, milk, and salt. Gradually beat in the flour.
Wrap the cookie dough in plastic wrap and refrigerate until completely chilled, at least 4 hours or up to 2 days.
To bake the cookies: Preheat the oven to 350 deg F. Lightly grease the baking sheets.
Use a teaspoon to scoop the chilled dough into 1-inch balls. Place the balls 2 inches apart on the baking sheets. Flatten the balls slightly, and use your thumb to make a "thumbprint" indentation in the middle of each. Fill each indentation with 1/4 to 1/2 teaspoon of the jam.
Bake the cookies until the edges are lightly browned, 12 to 15 minutes. Transfer the baking sheets to racks for 2 minutes. Transfer the cookies from the sheets to the racks to cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (283g)|
|Recipe Makes: 5 Dozen|
|Calories from Fat: 290 (25%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 133.4mg||41 %|
|Sodium 170.9mg||6 %|
|Potassium 254.8mg||7 %|
|Total Carbohydrate 208.1g||61 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 205.1g|
|Protein 13.6g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1148
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.