Prep Time 25 min
Cook Time 9 min
Servings 4 dozen
Difficulty Easy

Ingredients

  • 1 1/4 cups firmly packed brown sugar
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1 tbsp. milk
  • 1 1/2 tsps. vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1/3 cup sugar
  • About 1/2 cups Smucker's® Seedless Strawberry Jam

Directions

  • Step 1

    HEAT oven to 350°F.

  • Step 2

    BEAT brown sugar, peanut butter, shortening, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg just until blended.

  • Step 3

    STIR flour, baking soda and salt in medium bowl until blended. Beat into peanut butter mixture at low speed just until blended.

  • Step 4

    PLACE sugar in small bowl. Shape dough into 48 (1-inch) balls. Roll in sugar to coat completely. Place 2 inches apart on baking sheets.

  • Step 5

    BAKE 5 minutes. Remove baking sheet from oven. Immediately press centers of cookies with back of measuring teaspoon to form an indentation. Bake an additional 2 to 4 minutes or until edges are just beginning to brown. Remove from oven. Immediately reshape indentations as necessary. Cool 2 minutes on baking sheet.

  • Step 6

    STIR jam until smooth. Spoon about 1/2 teaspoon jam into center of each warm cookie. Remove from baking sheet to wire rack to cool completely.

Serving size
(1 cookie)

  • Calories 120
  • Calories from Fat50g
  • Total Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 105mg
  • Potassium 0mg
  • Total Carbohydrates 15g
  • Dietary Fiber 0g
  • Sugars 10g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet