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
Ingredients
- 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
Instructions
- 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 or marshmallow fluff on the bottom of half of the cookies; top with remaining cookies.
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I love the fluffer nutter ones Jolene. I had forgotten all about fluffer nutter sandwiches. YUM
ReplyDeleteI grew up in Massachusetts, where Fluff was invented,so about 99% of kids had a fluffernutter in their lunchbox a few times a week :)
DeleteFood allergies are no fun! I actually prefer my peanut butter without salt and sugar, but I can imagine it being a torture to "have to" eat it. The cookies sound delicious.
ReplyDeleteI think it was the quantity more than anything :( But he's very excited to have "beat the odds" so he keeps trying to find that one thing he loves!
DeleteIt would be fun to customize with a variety of jams or jellies. A few with raspberry, grape, strawberry, etc. What fun!
ReplyDeleteThe guys love grape and I love raspberry and strawberry, so it's great to be able to customize! Jake even built one with both grape jelly and fluff :)
DeleteMy daughter tested positive for peanuts and yet has not had a reaction. We are still careful with them though. These cookies take me back to my youth when I had PB & J sandwiches on a regular basis!
ReplyDeleteMy husband is tree nut allergic, so we had Jake tested for everything as soon as we could. He's (knock on wood) never had a reaction either, to peanuts or tree nuts.
DeleteI have a huge weakness for peanut butter so these are up my alley for sure! I am glad he outgrew his allergy. It has to be such a relief but also strange to be told now to eat something that was so threatening and off limits before. I think we'd love the fluffernutter version as well!
ReplyDeleteWhat a fun cookie! Perfect for an after school snack. Stopping by from the Celebrate 365 Blog Party!
ReplyDelete