When Lori at Fake Food Free mentioned on her blog that she and Adrienne at Gastroanthropology were hosting an International Blogger Holiday Cookie Exchange, I jumped at the chance to join. I was quickly paired up with Danielle from A Day in the Life, who emailed me her recipe for Penny's PB&J Cookies.
I finally found the time to dedicate to baking this weekend. I whipped out the recipe, but lo and behold, my cookies didn't turn out like they were supposed to. This was not Danielle's fault or the recipe's fault, but what I term as "Mommy Brain." I started out with the basic recipe (see below), but after two batches, couldn't get the middles to not fall through the center.
didn't fall through as soon as they were picked up!
And for the record, Danielle says that these have worked for her and her whole family loves them! :-)
Penny's PB&J Cookies
makes 2-3 dozen
from Every Day with Rachel Ray1/2 cup all-purpose flour1/2 tsp baking powder1 cup creamy peanut butter1/4 cup unsalted butter, at room temperature3/4 cup sugar1/4 cup brown sugar1 large egg3 tablespoons plus 1 tsp strawberry jelly (or any flavor you have on hand)1/4 cup plus 2 tablespoons confectioners' sugar1 1/2 tablespoons whole milk1. Preheat 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 both sugars 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 tsp of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a wire rack.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.