Peanut Butter Sunshine Cookies

prep: 15MIN.
cook: 12MIN.
yield: 4 dozen


    Crisco® Butter Flavor No-Stick Cooking Spray

    1/2 cup Crisco® Butter Flavor All-Vegetable Shortening

    3/4 cup Jif® Extra Crunchy Peanut Butter

    1 cup sugar

    1/2 cup Smucker's® Sweet Orange Marmalade

    2 large eggs

    1 teaspoon vanilla extract

    2 cups all-purpose flour

    1 tablespoon baking powder

    1/2 teaspoon salt

    1 cup white baking chips


  1. HEAT oven to 350ºF. Coat baking sheet with no-stick cooking spray.
  2. BEAT shortening, peanut butter and sugar in large bowl with mixer on medium speed until well blended. Beat in marmalade, eggs and vanilla.
  3. STIR flour, baking powder and salt in medium bowl until blended. Mix into shortening mixture on low speed until just blended. Stir in baking chips. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.
  4. BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.


Serving Size (1 cookie), Calories 120 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 75mg, Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 7g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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