MAKES TWENTY COOKIES
Prep Time: 20 min
Cook Time: 12 min
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
1/4 cup plus 2 tablespoons confectioners' sugar
1 1/2 tablespoons whole milk
Cookies by the Numbers
1. For speedy, no-fuss blending, use a mixer.
2. Mound the dough with an ice cream scoop, which ensures equal amounts and even baking. The cookies will spread as they bake; stagger them to avoid touching.
3. Fill the centers about three-fourths full or the jelly will overflow.
4/5. Snip a tiny corner off a resealable sandwich bag for easy piping.
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.
