Recipes Search-Header
Recipes Search-Header
Cookies

PB&J Cookies

pbandj-cookies

Cook Time: 11 Min

Yield: 48 Servings

Rating:
Click to rate this post!
[Total: 0 Average: 0]
Share:
pbandj-cookies

Ingredients

 

  • 1 1/2 C. sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. creamy peanut butter
  • 3 large eggs
  • 3 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Cream of Tartar
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 2 C. slightly crushed crisp rice cereal
  • Polaner® Seedless Strawberry All Fruit

Directions

  1. HEAT oven to 375ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. BEAT sugar and shortening in large bowl with mixer on high speed until well blended. Beat in peanut butter and eggs until smooth.
  3. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Gradually add to shortening mixture, beating on low speed until well blended.
  4. SHAPE dough into 1 1/4-inch balls. Roll in cereal. Place 2 inches apart on prepared baking sheet. Press tip of little finger halfway down in center of ball, but do not flatten. Fill indentation with about 1/2 tsp. jam.
  5. BAKE 9 to 11 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

PB&J Cookies

pbandj-cookies

Cook Time: 11 Min

Yield: 48 Servings

Ingredients

 

  • 1 1/2 C. sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. creamy peanut butter
  • 3 large eggs
  • 3 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Cream of Tartar
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 2 C. slightly crushed crisp rice cereal
  • Polaner® Seedless Strawberry All Fruit

Directions

  1. HEAT oven to 375ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. BEAT sugar and shortening in large bowl with mixer on high speed until well blended. Beat in peanut butter and eggs until smooth.
  3. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Gradually add to shortening mixture, beating on low speed until well blended.
  4. SHAPE dough into 1 1/4-inch balls. Roll in cereal. Place 2 inches apart on prepared baking sheet. Press tip of little finger halfway down in center of ball, but do not flatten. Fill indentation with about 1/2 tsp. jam.
  5. BAKE 9 to 11 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

Popular Recipes

Here are other baking recipes we think you might like to try.