Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies

10 Reviews 2 Pics
Debbie Rowe
Recipe by  Debbie Rowe

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

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Ingredients

Adjust Servings

Original recipe yields 4 - 1/2 dozen

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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.

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Reviews (10)

Rate This Recipe
MISSER17
14

MISSER17

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

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

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.

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Nutrition

Amount Per Serving (54 total)

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

Based on a 2,000 calorie diet

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