Jif® Peanut Butter and Jelly Cookies Recipe - Allrecipes.com
Jif(R) Peanut Butter and Jelly Cookies Recipe
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Jif® Peanut Butter and Jelly Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2009

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..

Most Helpful Critical Review
Oct 18, 2010

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.


60 Ratings

Jan 22, 2011

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.

Nov 11, 2010

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.

Oct 28, 2009

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!

Jan 22, 2010

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)

Jan 05, 2010

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!

Dec 20, 2010

Great cookies, I did some with Chocolate Kisses, and some with homemade rapberry jam. I sprinkled the tops with powered sugar. A keeper!


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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