PB&J Cookies

From Everyday with Rachael Ray April 2006
I just had to try this recipe since I love peanut butter cookies and PB & J sandwiches. What a great combo! These turned out sooo good. I followed the instructions exactly and they came out chewey, but crispy on the bottom. Perfect!

1/2 cup all purpose flour

1/2 tsp baking powder

1 cup creamy peanut butter

1/4 cup unsalted butter, at room temp

3/4 cup white sugar

1/4 cup brown sugar

1 large egg

3 Tbsp plus 1 tsp strawberry jelly (I used raspberry because its what I had)

1/4 cup plus 2 Tbsp confectioners sugar

1 1/2 Tbsp milk

Preheat oven to 350 degrees. In a small bowl, stir together the flour and baking powder and set aside. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. Add the white sugar, then the brown sugar. Continue to mix until well blended. About 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined. Using a Tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of your thumb, press a small indentation into each cookie. Spoon about 1/2 tsp jelly into each cookie. Bake until lightly golden, about 12 minutes. In a small bowl, beat together the remaining 1/4 cup peanut butter and the confectioners sugar. Whisk in the milk, alittle at a time, until the frosting reaches a good consistancy for piping. Using a ziploc baggie with the corner cut off, pipe the frosting onto each cookie.