Peanut Butter and Jelly Cookies8 Reviews
“This sandwich cookie is great for perking up those brown bag lunches.” - by Debbie Rowe
Original recipe yields 4 - 1/2 dozen
- In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
- Cover and chill for 1 hour.
- 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.
Amount Per Serving (54 total)
- 66 cal
- 3.2 g
- 8.6 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 ar..." See moree rich so I make them small and yield more!"
"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 ..." See morenext day. These cookies make a nice change."
Mrs. Sigg's Peanut Butter Cookies
Chewy Peanut Butter Cookies
Just swipe to see more like this.