Peanut Butter & Jelly Cookies

August 5, 2008

Remember how much you loved peanut butter and jelly sandwiches when you were little and remember how often you ate them? Why do we stop eating them once we pass a certain age? Well, that's about to change because I am sharing a classic cookie with you that even the most adulty adult will love!

Peanut Butter & Jelly Cookies
4-5 doz.

Cream Together:
1/2 c. butter
1/2 c. butter flavored crisco
1&1/2 c. crunchy peanut butter
1 c. white sugar
1 c. lt. brown sugar

Add:
2 eggs
1 tsp. vanilla

Sift Together and Add:
3 c. all purpose flour
1 tsp. bkg powder
1/2 tsp. salt
1&1/2 tsp. baking soda

- Combine all ingredients to form a stiff dough.
- Scoop out onto cookie sheet.
- Dip a fork into white sugar and use it to press down on the cookie. First one direction and then in the opposite direction.

To Freeze: At this point you can flash freeze cookies on sheet pan for 2-3 hours and transfer to gallon size ziplock until ready to bake.

To Bake:
- Bake @ 350* for 8-10 min. Remove from oven and drop pan (as shown in Chocolate Chip Cookie recipe). Fig. 1
- While still on pan and warm, use thumb to press indent in the top of cookie. Fig. 2 & 3
- Transfer to cooling rack.
- Fill sandwich size ziplock baggie with 2-3 T. raspberry preserves. Cut corner off ziplock to create a piping bag. Fig. 4
- Pipe raspberry preserves into indentation on cookie. Fig. 5
- Cool and eat. Fig. 6

Not diggin' the jelly action. Leave it out and just make these amazing Peanut Butter Cookies for the entire family.

5 comments:

Shannon August 06, 2008  

oh my. i'm 2 seconds away from knawing on my computer screen. they look delish. i love anything that comes squirted out of a freezer bag.

oh and i made my hub a pb&j for lunch today! thats what you get when the lunchmeat turns stinky!

oh and im clearly a stalker of this blog. loves it!

familyreinhard August 08, 2008  

These look really good. I would love to make them but i live in Europe, and we dont have Crisco so what could i use instead?

Emilie Ahern August 08, 2008  

You can always just use butter instead of the Crisco. So your cookies would have 1 c. butter.

Marfa August 08, 2008  

I prefer butter...
Surprisingly, they look beautiful! We've had so many peanut butter and jelly sandwiches in my life, I'm tired of that combo! If I saw a plate full of these cookies, you bet I'd be trying them!

Gisela August 25, 2008  

I make a similar version of this cookie- they are HIGHLY addictive. While red raspberry jelly is my personal favorite I've also used grape and strawberry. All are quite yummy. And instead of adding the jelly after the cookies are baked I just put the jelly in a small bowl and stir it until smooth and add it to the indentation prior to baking. Result- a nice hot PB&J cookie. Big hit with kids and adults alike!

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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