Real Recipes From Real Home Cooks ®

peanut butter and jelly cookies

a recipe by
Dana S.
Roanoke, VA

These blue ribbon winning cookies have the peanut butter and jelly mixed right into the cookie dough. They won a blue ribbon at my local 2017 fair. Decorated with flowers made with Skippy P. B. Bites and peanut halves. Perfect with a cold glass of milk!

serves 24 cookies
cook time 10 Min
method Bake

Ingredients For peanut butter and jelly cookies

  • 1/4 cup
  • 1/4 cup
    butter, softened
  • 1 cup
    light brown sugar
  • 3/4 cup
    smucker's goober grape peanut butter and grape jelly stripes
  • 1
  • 1 tsp.
    vanilla extract
  • 1-1/2 cups
    unbleached all-purpose flour
  • 1/2 tsp.
    baking soda
  • 1/2 tsp.
  • 1/4 cup
    powdered sugar
  • 1/4 cup
    creamy peanut butter
  • 2-4 tsps.
    milk or heavy cream
  • 5.3 oz.
    skippy p. b. bites
  • 6 oz.
    peanuts, halved

How To Make peanut butter and jelly cookies

  • 1
    Preheat oven to 350 degrees F. Line baking sets with parchment paper; set aside.
  • 2
    In a medium bowl, cream shortening, butter and brown sugar until smooth. Stir in egg, milk and vanilla.
  • 3
    In a seperate bowl, combine flour, baking soda and salt. Stir into the peanut butter mixture until well blended.
  • 4
    Using a medium cookie scoop, place cookie dough two inches apart on cookie sheets. Eight cookies per sheet. Bake at 350 degrees for 8 - 10 minutes. Remove from oven and allow to cool on cookie sheets for 4 minutes before removing to cooling racks to cool completely.
  • 5
    Meanwhile, prepare the peanut butter drizzle. Combine powdered sugar, creamy peanut butter, vanilla and small amounts of milk or heavy cream until desired consistency is reached. Put peanut butter drizzle in a piping bag, squeeze filling to bag tip, tie bag, snip off tip end and drizzle glaze over each cookie. Place a P.B bite in the center of each cookie and add peanut halves for flower petals on each cookie if desired.

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