Although I use a different recipe when making peanut blossom cookies, here's another that has a similar taste, but uses jelly instead of a chocolate kiss. For variation, you could substitute half kisses/half jelly on these. Taken from allrecipes.com An added note: I have found this cookie does not keep well. Make only if the cookies can be eaten in a day or so.
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Units: US | Metric
- 1 cup sugar, plus extra for rolling dough balls in
- 1 cup firmly packed brown sugar
- 1 cup crisco butter shortening
- 1 cup peanut butter (as the title implies, Jif is recommended)
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup strawberry jelly or 3/4 cup any jam, jelly, preserve of your choice
- 1Heat oven to 375.
- 2Beat together white/brown sugar, shortening and peanut butter until well blended.
- 3Add eggs, milk and vanilla, and beat well.
- 4Stir together flour, baking soda and salt; add and stir well into peanut butter mixture.
- 5Shape into one inch balls; roll in sugar and place on ungreased cookie sheets.
- 6Bake 10-12 minutes. Cool about 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon or small spoon. Fill each depression with about 1/2 teaspoon jelly.
- 7Cool completely.
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Nutritional Facts for Jif Peanut Butter and Jelly Cookies
Serving Size: 1 (1757 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 205.6
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 2.3 g
- Cholesterol 11.9 mg
- Sodium 176.8 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 0.8 g
- Sugars 15.7 g
- Protein 3.4 g