PB&J Cookies

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Serves 20-25 | Prep Time | Cook Time

Why I Love This Recipe

"I found this recipe in the Rachel Ray food magazine. The flavors aren't just for little kids-- these are truly delicious and pretty little cookies."

Ingredients You'll Need

1/2 c. AP flour
1/2 tsp. baking powder
1 c. creamy peanut butter
1/4 c. unsalted butter, room temp.
3/4 c. granulated sugar
1/4 c. brown sugar
1 egg
Strawberry Jam
1/4 cup plus 2 Tbsp. confectioners' sugar
1 1/2 Tbsp. milk


Preheat oven to 350 f degrees.

In a small bowl, stir together flour and baking powder. Set aside.

In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed.

Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes.

Beat in the egg until incorporated.

Stir in the flour mixture until just combined.

Using a small ice cream scoop or a tablespoon, drop the dough 2 inches apart onto ungreased cookies sheets. Using your thumb, gently dent the center of the cookies.

Spoon 1/2 tsp. of the strawberry jelly into each center.

Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.

In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar.

With a fork or whisk, stir mixture while adding the milk, a little at a time, until the frosting reaches a good consistency for piping.

Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.

Questions, Comments & Reviews

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