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Jif® Peanut Butter and Jelly Cookies

By: Jif®  
"Peanut butter and jelly thumbprint cookies will be a favorite treat for after school or with an afternoon cup of tea."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 65 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 5 dozen cookies
 

Ingredients

  • 1 cup sugar, plus extra for rolling dough
  • 1 cup firmly packed brown sugar
  • 1 cup CRISCO® Butter Shortening
  • 1 cup JIF® Creamy Peanut Butter
  • 2 large eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 3 1/2 cups Pillsbury BEST® All Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup Smucker's® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

Directions

  1. Heat oven to 375 degrees F.
  2. Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
  3. Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 241 | Total Fat: 11g | Cholesterol: 14mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by DARRR Supporting Member (Click to learn more about Supporting Membership)
These are fabulous tasting cookies! I used strawberry jam and it went over wonderfully with... MORE

 
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