Peanut Butter and Jam Cups

This recipe makes peanut butter and jelly into a cookie. Make this fun dessert as a change from traditional peanut butter cookies.

Peanut Butter and Jam Cups
Yield: 4-1/2 dozen Bake 350°F 12 mins


  • 1 cup firmly packed light-brown sugar
  • 1 cup sugar
  • 1 cup smooth peanut butter
  • 1 cup vegetable shortening
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 tablespoons hot water
  • 2 1/2 cups all-purpose flour
  • 2/3 cup strawberry preserves

Make It

1. Heat oven to 350 degrees F. In large bowl, with mixer on medium-high, beat together sugars, peanut butter, and shortening until creamy and well combined, about 3 minutes. Add eggs and vanilla, and beat 2 minutes more. Dissolve baking soda in the hot water, and add to dough. Reduce mixer speed to low, and add flour; beat just to combine.

2. Scoop tablespoons of dough into cup liners, and place on baking sheet. Using your finger, make small indentations in dough in center of each foil cup. Bake cups for 12 minutes. Remove from oven, and fill each cup's center with 1/2 teaspoon of preserves.