Raspberry Glazed Peanut Butter Cookies

1. 1

   Preheat oven to 350 and line a cookie sheet with parchment. In a medium bowl, using a handheld mixer, beat together butter and peanut butter until uniform in color. Add sugar, and beat until fluffy. Add the egg and beat until combined, about 1 minute.

2. 2

   In a small bowl, whisk together flour, salt, baking soda, and baking powder. Add flour mixture to peanut butter mixture and beat until just combined.

3. 3

   Drop rounded tablespoons of batter onto the cookie sheet and bake for 8-12 minutes, depending on your doneness preference. I like them at 8.

4. 4

   Meanwhile, place raspberries and a tablespoon of white sugar in a food processor and puree. Pour pureed raspberries through a fine mesh sieve over a small bowl and press with a spatula to extract juice from the pulpy mixture. Discard the seeds. Whisk confectioners sugar into raspberry juice until thick enough to drizzle over cookies. I used 1/2 cup.

5. 5

   Allow cookies to cool completely. Using a spoon, drizzle raspberry glaze over cookies and serve with a cold glass of milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.