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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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Used this recipe for a work potluck and everyone begged for the recipe. Kids love to help with the decorating so it's a perfect family activity as well. Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon baking powder |
1 cup creamy peanut butter |
1/4 cup unsalted butter, at room temperature |
3/4 cup granulated sugar |
1/4 cup brown sugar |
1 large egg |
3 tablespoons plus 1 teaspoon strawberry jelly - i use grape jelly and it tastes just as excellent |
1/4 cup plus 2 tablespoons confectioners' sugar |
1 1/2 tablespoons whole milk |
Directions:
1. Preheat the oven to 350°. In a small bowl, stir together the flour and baking powder. Set aside.
2. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. 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 (1 1/2-inch) ice cream scoop or a 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 teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.
4. In a small bowl, beat together the remaining 1/4 cup of 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.
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