ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut Butter and Jelly Cookies

Prep time 20 mins
Cook time 10 mins
Yield 5 dozen

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

How to Make It

  1. HEAT oven to 375° F.

    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.

    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.