Peanut Butter and Jelly Cookies

Dana Shelton


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!


☆☆☆☆☆ 0 votes

24 cookies
10 Min


  • 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.

Printable Recipe Card

About Peanut Butter and Jelly Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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