Make your peanut butter and jelly sandwiches even sweeter by using peanut butter cookies! This rich dessert will be the perfect addition to your lunchbox this week.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a large bowl beat shortening and peanut butter with a mixer on medium to high 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder, salt, and baking soda. Beat until combined, scraping bowl as needed. Beat in egg, milk, and vanilla until combined. Beat in flour.

  • Shape dough into about 1-inch balls. Roll balls in the 2 Tbsp. granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly making crisscross marks with fork tines. Bake 7 to 9 minutes or until edges are firm and bottoms are light brown. Remove; cool cookies on wire rack.

  • For each sandwich cookie, spread bottom of one cookie with 1/4 to 1/2 tsp. jelly and, if desired, the bottom of another cookie with 1/4 to 1/2 tsp. peanut butter. Place one cookie on top of another, pressing together lightly.

Nutrition Facts

99 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 5 mg cholesterol; 49 mg sodium. 33 mg potassium; 14 g carbohydrates; 0 g fiber; 8 g sugar; 2 g protein; 0 g trans fatty acid; 8 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 0 mg iron;