Recipe by Debbie Rowe
"This sandwich cookie is great for perking up those brown bag lunches."
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packed brown sugar
1 1/4 cups
any flavor fruit jam
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!
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.
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.
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.
I thought overall this was really good.
Very good. I use a lot of jam and I think it's amazing even if they are a little messy.
Not sure what I did wrong but these came out flat.
I made these for a cookie exchange. Didn't use jam and replaced the shortening with butter. I also put milk chocolate chips in the middle as soon as they came out of the oven! I used my homemade peanut butter because it doesn't have added sugar like most commercial brands do. Super recipe! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter and Jelly Cookies
Serving Size: 1/54 of a recipe
Servings Per Recipe: 54
Amount Per Serving
Calories from Fat: 29
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