PB&J Cookies
Prep Time 15 min
Cook Time 11 min
Servings 48
Difficulty Easy
Ingredients
- Crisco® Butter Flavor No-Stick Cooking Spray
- 1 1/2 cups sugar
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 cup Jif® Creamy Peanut Butter
- 3 large eggs
- 3 cups all-purpose flour
- 1 tbsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups slightly crushed crisp rice cereal
- Smucker's® Seedless Strawberry Jam
Directions
- Step 1
HEAT oven to 375ºF. Coat baking sheet with no-stick cooking spray.
- Step 2
BEAT sugar and shortening in large bowl with mixer on high speed until well blended. Beat in peanut butter and eggs until smooth.
- Step 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.
- Step 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 teaspoon jam.
- Step 5
BAKE 9 to 11 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
Serving size
(1 cookie)
- Calories 120
- Calories from Fat60g
- Total Fat 6g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 10mg
- Sodium 80mg
- Potassium 0mg
- Total Carbohydrates 15g
- Dietary Fiber 0g
- Sugars 8g
- 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