PB&J Cookies



  • Crisco Butter Flavor No-Stick Cooking Spray
  • 1 1/2 cups sugar
  • 1 cup Crisco Butter Flavor All-Vegetable Shortening (OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening)
  • 1 cup Jif Creamy Peanut Butter
  • 3 large eggs
  • 3 cups Pillsbury BEST All Purpose Flour
  • 1 tablespoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Crispy Rice Cereal (slightly crushed)
  • Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves
  • Add All to Shopping List
    Add to Meal Planner
    Made it


    1. HEAT oven to 375ºF. Coat a baking sheet lightly with no-stick cooking spray.
    2. COMBINE sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Beat in peanut butter and eggs.
    3. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended.
    4. SHAPE dough into 1 1/4-inch balls. Roll in cereal. Place 2 inches apart on prepared baking sheet. Press tip of little finger halfway down in center of ball but do not flatten. Fill indentation with about 1/2 teaspoon preserves.
    5. BAKE 9 to 11 minutes or until light brown. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
    Discover more recipes from Jif