Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

14
Debbie Rowe 0

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

Ingredients {{adjustedServings}} servings 66 cals

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Original recipe yields 54 servings

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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

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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.
Tips & Tricks
Peanut Butter Balls III

Rich chocolate meets peanut butter in these deliciously simple treats.

Oatmeal Peanut Butter Cookies III

They taste just like the Girl Scout cookies with the peanut butter filling.

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Reviews 14

  1. 15 Ratings

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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
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
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.