Jamie'S P.B.J. Cookies
Jamie'S P.B.J. Cookies are delightful treats combining the richness of peanut butter with the sweetness of jelly, encased in a soft, cookie dough. Perfect for peanut butter and jelly lovers, these cookies are great for satisfying sweet cravings or serving at casual gatherings with friends and family.
Ingredients
Instructions
- Cream together margarine, shortening, and sugar until very fluffy.
- Add eggs, one at a time, still creaming, then vanilla and peanut butter.
- Stir in salt, baking powder, and baking soda.
- Add enough flour, stirring, to make a soft dough.
Tips & Substitutions
For an extra flavor boost, consider using crunchy peanut butter instead of creamy. You can also substitute half the margarine with coconut oil for a different texture. If you're in a pinch, any nut butter can work, but it will alter the flavor. To achieve perfect cookies, be careful not to overmix the dough once you add the flour.
Serving Suggestions
These cookies are perfect as a dessert or an afternoon snack. Serve them warm with a glass of milk or alongside a scoop of vanilla ice cream for an indulgent treat. You can also sandwich your favorite jelly between two cookies for a delightful twist. They pair beautifully with Monkey-Faced Cookies for a fun dessert platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, pop them in the microwave for a few seconds or let them sit at room temperature until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Jamie'S P.B.J. Cookies contains roughly 331 calories, with 1g protein, 24g carbohydrates, and 3g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2224mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may result in a denser cookie. You might want to start with half whole wheat and half all-purpose to find the right balance.
What type of jelly works best with these cookies?
The best jelly for these cookies depends on personal preference, but grape or strawberry jelly are classic choices. You can also experiment with raspberry or apricot for a unique flavor twist.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum or add some to help with the cookie's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).