Peanut Butter and Jellies


  • 1/2 cup (125mL) butter or margarine, softened
  • 1/2 cup (125mL) sugar
  • 1/2 cup (125mL) brown sugar
  • 1/2 cup (125mL) peanut butter, smooth or crunchy
  • 1 teaspoon (5mL) vanilla
  • 1 egg
  • 1 1/2 cups (375mL) flour
  • 1 teaspoon (5mL) baking soda
  • 1 can (348mL) Ocean Spray® Jellied Cranberry Sauce


Preheat oven to 350ºF (177°C).

Using an electric mixer, beat butter or margarine, sugar and brown sugar in a medium mixing bowl until light and fluffy. Add peanut butter, vanilla and egg; mix well.Combine flour and baking soda in a separate mixing bowl. Add to peanut butter mixture; mix well.

Roll dough between hands to make 1-inch (2.5cm) balls. Place on cookie sheets. Press thumb into the center of each ball. Place cranberry sauce in a small mixing bowl; beat with a whisk or fork until smooth. Spoon a scant teaspoon of cranberry sauce into the indent of each cookie.

Bake 15 minutes to until slightly firm to the touch. Cool completely. Makes about 3 dozen cookies.


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