"Peanut butter and jelly thumbprint cookies will be a favorite treat for after school or with an afternoon cup of tea." — Jif®
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sugar, plus extra for rolling dough
firmly packed brown sugar
CRISCO® Butter Shortening
JIF® Creamy Peanut Butter
3 1/2 cups
Pillsbury BEST® All Purpose Flour
Smucker's® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice
LOVED 'EM!! I was looking for a different way to make peanut butter cookies and found this recipe. They are great! The dough is very fluffy and light. I took them to work for a pot luck and they were a big hit! The only thing I did different was to cook the cookies with the jelly in them. You have to make the impressions pretty deep to do this - but it taste better in my opinion..
Cookies need to be times exactly or they come out very hard. My family liked them, but I found them to be alot less penut buttery than othr recipes I have.
If ever there was a cookie that turns out EXACTLY as it's supposed to, this is it. I used a 1 T. cookie scoop to measure out the dough, so each was the perfect and perfectly-matched size. The rounded 1/2 tsp. measuring spoon I used to fill the indentations with is the same spoon I used to make the indentations and that worked perfectly, just as the recipe instructed, two minutes out of the oven. I made these using my favorite (Skippy...) peanut butter and, for contrast, used both blackberry and peach preserves. For Peanut Blossom lovers, for classic peanut butter cookie lovers, or for peanut butter and jelly sandwich lovers, this cookie will suit all of you. Delicious and very, very cute.
These just maybe my favorite cookies! My only recommendation: use preserves and add to the cookies before you bake them. They turned out sooo good I will definitely be making them again for the holidays and parties.
These are fabulous tasting cookies! I used strawberry jam and it went over wonderfully with my family...they requested that it be added to the Christmas Cookie list! It is sure to be a fav!
These cookies are incredibly addicting. I just made a batch last night for my husband's work. Mine don't look like the picture because I substituted real butter for the shortening. So they are flatter but still pretty. I will upload a picture later. I also substituted coffee mate's vanilla nut creamer in place of the milk, and used red raspberry jelly. The cookie is so delicious that I will use the dough recipe from now on as my go-to peanut butter cookie recipe. You gotta make these cookies; they are to die for. **on edit** If you do make these cookies with butter; DO NOT try to cook them with the jelly already in them. The underpart of the cookie doesn't get done and they just don't taste the same. This dough is a lot easier to work with if you refrigerate it for a while. Lastly, you need to work quickly once you remove these cookies from the oven because they flatten out right away. I just open the oven and pull out the sheet and start making indentations (this is, of course if you use butter instead of shortening)
I made these cookies for my peanut butter loving husband and he devoured them. I used a heart shaped cookie cutter and drizzled the cookies with peanut butter. They were too cute!
Great cookies, I did some with Chocolate Kisses, and some with homemade rapberry jam. I sprinkled the tops with powered sugar. A keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Jif(R) Peanut Butter and Jelly Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 99
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