Peanut Butter and Jelly Cookies

Rating: 4.21 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

By Debbie Rowe

Gallery
2 more images

Recipe Summary

Servings:
54
Yield:
4 - 1/2 dozen
Nutrition Info
Advertisement

Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified

Directions

  • In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
66 calories; protein 1g 2% DV; carbohydrates 8.6g 3% DV; fat 3.2g 5% DV; cholesterol 3.4mg 1% DV; sodium 46.6mg 2% DV. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

MISSER17
Rating: 4 stars
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! Read More
Helpful
(16)

Most helpful critical review

DHUYVETTER
Rating: 3 stars
08/29/2002
They're very rich. They're good but not a favorite. Only one of my three kids liked them. I think it might be the combination of peanut butter and oatmeal. Read More
Helpful
(5)
19 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
MISSER17
Rating: 4 stars
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! Read More
Helpful
(16)
Jennifer
Rating: 4 stars
01/31/2004
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. Read More
Helpful
(11)
GypsyLibra
Rating: 5 stars
06/30/2010
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. Read More
Helpful
(7)
Advertisement
aelliflame
Rating: 5 stars
12/17/2010
Very good. I use a lot of jam and I think it's amazing even if they are a little messy. Read More
Helpful
(6)
BELVEAL
Rating: 4 stars
08/29/2002
I thought overall this was really good. Read More
Helpful
(5)
DHUYVETTER
Rating: 3 stars
08/29/2002
They're very rich. They're good but not a favorite. Only one of my three kids liked them. I think it might be the combination of peanut butter and oatmeal. Read More
Helpful
(5)
Advertisement
Aunt Stace
Rating: 4 stars
01/20/2011
Not sure what I did wrong but these came out flat. Read More
Helpful
(3)
missrochester
Rating: 5 stars
04/30/2013
my Husband LOVES peanut butter cookies so I thought i would give these a try! Excellent cookies!considering i had to use margarine instead of shortening.mine turned out a little flat due to my substitution but still Delicious! if you use Margarine these make the Best Chewy soft peanut butter cookies yummmm very rich! Read More
Helpful
(2)
Vickygloz
Rating: 5 stars
04/08/2015
Delicious! I made these as thumbprint cookies. Read More
Helpful
(2)
More Reviews
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 11/30/2020