Search thousands of recipes reviewed by home cooks like you.

Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

Debbie Rowe

Debbie Rowe

This sandwich cookie is great for perking up those brown bag lunches.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 54 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
  2. Cover and chill for 1 hour.
  3. Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MISSER17
14

MISSER17

12/19/2008

I have been using this recipe for years, it's in the Betty Crocker Cooky Book, but you make them into thumbprint cookies and add a drop of jelly in to the center after they come out the oven. They are rich so I make them small and yield more!

Jennifer
11

Jennifer

1/31/2004

I used butter instead of shortening and had to increase the baking time to 15 minutes. They were crispy at first, but after storing them overnight in a sealed container, they were soft and chewy the next day. These cookies make a nice change.

GypsyLibra
7

GypsyLibra

6/30/2010

Loved them!! It's perfect in every way. It gives a new kick to a peanut butter sandwhich any day! Grown up and kids both love this. Indredients and directions are perfect. You've got to try this treat.

Similar recipes