Penny’s PB&J Cookies
From Every Day with Rachael Ray
Has Kim tried this? No
1/2 c all-purpose flour
1/2 tsp baking powder
1 c creamy peanut butter
1/4 c unsalted butter, at room temp
3/4 c sugar
1/4 c brown sugar
1 large egg
3 tbsp plus 1 tsp strawberry jelly
1/4 c plus 2 tbsp confectioners’ sugar
1 1/2 tbsp whole milk
1. Preheat the oven to 350 degrees. In a small bowl, stir together the flour and baking powder. Set aside.
2. in the bowl of a mixer, blend 3/4 c of the peanut butter with the butter on medium. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined.
3. Using a small ice cream scoop or tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about 1/2 tsp of jelly into center of each cookie. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.
4. In a small bowl, beat together the remaining 1/4 c peanut butter and the confectioners’ sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.