Preheat your 325°F (165°C) fan assist. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, combine the flour, baking soda, baking powder and salt together until combined. Set aside.
Using a hand whisk, cream the butter and peanut butter together until soft, about 1 minute.
Mix in sugars and beat until light and fluffy, about 2 minutes.
Add in egg, milk, and vanilla and mix well until combined.
Lastly, stir in the dry ingredients and peanuts.
Scoop out a heaped tablespoon of dough, roll into a smooth ball, flatten into a 2-inch (5 cm) disc and arrange 3 inches (7 ½ cm) apart on the baking sheets.
Press your thumb into the center of each disc of dough and spoon a ½ teaspoon of jam into the divot.
Bake for 20-22 minutes, until the cookies are set the edges are beginning brown.
While the cookies are still hot, spoon an additional ½ teaspoon of jam onto the cookies. Let cool completely.
Store in an airtight container at room temperature for up to 2 days. These cookies are soft, and a little sticky so place parchment in between layers if stacking.
Note: This recipe was created by Gemma Stafford of Bigger Bolder Baking in partnership with Rodelle. Click here to view the original post with helpful hints and more notes on how to ace this recipe!
