Peanut Butter and Jelly Cookies Recipe

Name: Peanut Butter and Jelly Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar, plus extra for rolling dough; 1 cup firmly packed brown sugar; 1 cup Crisco Butter Flavor All-Vegetable Shortening; 1 cup Jif Creamy Peanut Butter; 2 large eggs; ¼ cup milk; 2 teaspoons vanilla extract; 3 ½ cups Pillsbury BEST All Purpose Flour; 2 teaspoons baking soda; 1 teaspoon salt; ¾ cup Smucker's Strawberry Jelly (or any Jam, Jelly or preserves of your choice)

Servings: persons

1 cup sugar, plus extra for rolling dough
1 cup firmly packed brown sugar
1 cup Crisco Butter Flavor All-Vegetable Shortening
1 cup Jif Creamy Peanut Butter
2 large eggs
¼ cup milk
2 teaspoons vanilla extract
3 ½ cups Pillsbury BEST All Purpose Flour
2 teaspoons baking soda
1 teaspoon salt
¾ cup Smucker's Strawberry Jelly (or any Jam, Jelly or preserves of your choice)

1
HEAT oven to 375 degrees F.
2
BEAT together sugar, brown sugar, shortening and peanut butter in large bowl with an electric mixer until creamy.
3
Beat in eggs, milk and vanilla.
4
Stir together flour, baking soda and salt.
5
Add to peanut butter mixture.
6
Beat until blended.
7
Shape into 1-inch balls.
8
Roll in sugar.
9
Place on cookie sheet.
10
BAKE 7 minutes.
11
Remove from oven.
12
Using the back of a teaspoon, make a rounded indentation in top of each cookie.
13
Fill each with about 1/2 teaspoon jelly.
14
Bake an additional 2 minutes.
15
Remove to wire rack to cool.

1647

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, plus extra for rolling dough, 1 cup firmly packed brown sugar, 1 cup Crisco Butter Flavor All-Vegetable Shortening, 1 cup Jif Creamy Peanut Butter, and more.

Yes, Peanut Butter and Jelly Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter and Jelly Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions