PB&J Cookies
  • Servings: 20-25
  • 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
  1. Preheat oven to 350 f degrees.
  2. In a small bowl, stir together flour and baking powder. Set aside.
  3. In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed.
  4. Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes.
  5. Beat in the egg until incorporated.
  6. Stir in the flour mixture until just combined.
  7. 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.
  8. Spoon 1/2 tsp. of the strawberry jelly into each center.
  9. Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.
  10. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar.
  11. 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.
  12. Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.
"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."