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
- 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
How to cook Peanut Butter & Jelly Cookies
- Preheat oven to 375º.
- 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.
- Roll into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten slightly.
- Bake at 375° for 10 minutes or until golden brown. Cool on wire racks.
- Spread jam on the bottom of half of the cookies; top with remaining cookies.
cookies, dessert, peanut butter, jelly
Created using The Recipes Generator
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