there is something about the fact that these cookies are called “peanut butter and jelly” cookies that makes me feel like it’s totally ok to eat lots of them and also give them to my toddler.
i mean, hey, they have lots of good protein (the peanut butter and the eggs), fruit (the jam) and calcium! (the milk) – completely redeemed.
and they are fun to make too. there are ways you can include your toddler in making these, from the mixing of the batter to the drizzling of the peanut butter frosting on top at the end.
pb & j cookies
makes 20 cookies
1/2 cup all purpose flour
1/2 tsp baking powder
1 cup peanut butter (creamy, not crunchy)
1/4 cup unsalted butter (at room temp)
3/4 cup granulated sugar
1/4 cup brown sugar
3 tbsp plus 1 tsp strawberry jelly (my favorite: bonne maman’s strawberry preserves)
1/4 cup plus 2 tbsp powdered sugar
1 1/2 tbsp whole milk
1. preheat oven to 350.
2. in a small bowl, stir together the flour and baking powder with a whisk or fork. set aside.
3. in a large bowl with a handheld mixer (or in the bowl of a standing mixer), blend 3/4 cup of the peanut butter with the room temperature butter on medium speed. add 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.
4. using a small (1 1/2 inch) ice cream scoop or a tablespoon, drop the dough about 2 inches apart on 2 ungreased baking sheets. using your thumb, gently dent the center of each cookie. spoon about 1/2 tsp of jelly into each center.
5. bake until lightly golden, about 12 minutes. put baking sheets on wire racks to cool.
6. in a small bowl, beat together the remaining 1/4 cup of peanut butter and the powdered sugar. whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. scoop frosting into a sandwich-size ziploc bag, snip off a tiny corner, and pipe the frosting over the cookies.