Jif Peanut Butter and Jelly Cookies Recipe

Ingredients

• 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

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, beat together 1 cup of sugar, 1 cup of firmly packed brown sugar, 1 cup of crisco butter shortening, and 1 cup of peanut butter until well blended and creamy.
3. Add in 2 large eggs, 1/4 cup of milk, and 2 teaspoons of vanilla extract, then beat the mixture well until completely combined.
4. In another bowl, stir together 3 1/2 cups of all-purpose flour, 2 teaspoons of baking soda, and 1 teaspoon of salt; gradually add the dry mixture to the peanut butter mixture, stirring well to combine.
5. Shape the cookie dough into 1-inch balls, roll them in extra sugar, and place them on ungreased cookie sheets, spacing them out about 2 inches apart.
6. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the sheet for about 2 minutes; then, make a depression in the center of each warm cookie using your finger or the back of a teaspoon.
8. Fill each depression with about 1/2 teaspoon of jelly, ensuring a good amount in each cookie.
9. Let the cookies cool completely on a wire rack before serving.