Skip to main content

Peanut Butter & Jelly Cookies

peanut butter and jelly cookies on a blue plate with school supplies

It's time to #FillTheCookieJar again!   This month we are sharing recipes that are perfect for back to school- whether it's putting them in lunchboxes or as a treat when the kids get home.    I was a bit resistant to this theme, considering we've only just begun our summer vacation here in New Hampshire.   Back to school time has always been difficult for my son when it came to lunches and snacks.   

My son was tested for allergies at 2, and it showed an epipen-worthy peanut and tree nut allergy.  He beat the odds, and at 13 years old, outgrew his peanut allergy.   The problem?  All those years of wanting to eat peanut butter was ruined by the actual allergy testing itself.   His food challenge consisted of eating increasing amounts of peanut butter, but it wasn't salted and was no sugar, etc.

He has tried over the last year to find things with peanut butter he likes, and there's been a few.   He was advised to keep eating small amounts to decrease the odds of his allergy returning, so I keep trying.   I found this recipe on the Taste of Home site, and thought it might be something he'd like.

No changes at all to the recipe itself.  I used my smallest cookie scoop and got half dollar size sandwiches.    I filled them with grape jelly and raspberry jelly, as well as marshmallow fluff.   Fluffernutter sandwiches were a staple in most of our lunches growing up.    Those ended up being his favorite.   I enjoyed both the jelly and the marshmallow versions, despite not being a huge peanut  butter lover myself.    Thank you so much to Margaret W for sharing this recipe!

Peanut Butter & Jelly Cookies

Yield: 4 1/2 dozen
Author: Jolene's Recipe Journal


  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Jam or jelly
  • marshmallow fluff


  1. Preheat oven to 375º.
  2. In a bowl, cream shortening, peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture. Cover and chill for 1 hour.
  3. Roll into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten slightly.
  4. Bake at 375° for 10 minutes or until golden brown. Cool on wire racks.
  5. Spread jam on the bottom of half of the cookies; top with remaining cookies.
cookies, dessert, peanut butter, jelly
cookies, dessert
Created using The Recipes Generator

Giant Milk Chocolate Chip Cookies by Family Around the Table
No Bake Brownie Energy Bites by Join Us, Pull up a Chair
Peanut Butter & Jelly Cookies by Jolene's Recipe Journal
Teachers Rule Cookies By Palatable Pastime
Clean the Cupboard Cookie Bars by A Day In The Life On The Farm
Orange Anise Cookies By This and That
 Oatmeal Blueberry Cookies by Organized 31
Apple Date Cookie Bars by That Recipe
Cherry Pie Tassies by Cindy's Recipes and Writings




I love the fluffer nutter ones Jolene. I had forgotten all about fluffer nutter sandwiches. YUM
Audrey said…
Food allergies are no fun! I actually prefer my peanut butter without salt and sugar, but I can imagine it being a torture to "have to" eat it. The cookies sound delicious.
It would be fun to customize with a variety of jams or jellies. A few with raspberry, grape, strawberry, etc. What fun!
Unknown said…
My daughter tested positive for peanuts and yet has not had a reaction. We are still careful with them though. These cookies take me back to my youth when I had PB & J sandwiches on a regular basis!
Jolene said…
My husband is tree nut allergic, so we had Jake tested for everything as soon as we could. He's (knock on wood) never had a reaction either, to peanuts or tree nuts.
Jolene said…
I think it was the quantity more than anything :( But he's very excited to have "beat the odds" so he keeps trying to find that one thing he loves!
Jolene said…
I grew up in Massachusetts, where Fluff was invented,so about 99% of kids had a fluffernutter in their lunchbox a few times a week :)
Jolene said…
The guys love grape and I love raspberry and strawberry, so it's great to be able to customize! Jake even built one with both grape jelly and fluff :)
Carlee said…
I have a huge weakness for peanut butter so these are up my alley for sure! I am glad he outgrew his allergy. It has to be such a relief but also strange to be told now to eat something that was so threatening and off limits before. I think we'd love the fluffernutter version as well!
Val said…
What a fun cookie! Perfect for an after school snack. Stopping by from the Celebrate 365 Blog Party!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f