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PB&J Breakfast Cookies

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PB&J Breakfast Cookies
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 15
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Think of these hearty breakfast cookies as peanut butter and jelly in cookie form. They make a great on-the-go breakfast or afternoon snack.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
1/2
cup chopped walnuts
1/2
cup old-fashioned oats
1/2
teaspoon ground cinnamon
1/3
cup strawberry, raspberry or grape jam

Directions

  • 1 Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
  • 2 In large bowl, break up cookie dough. Stir or knead in walnuts, oats and cinnamon until well combined. Shape dough into 15 balls. Place balls 1 inch apart on cookie sheets.
  • 3 Bake 12 to 14 minutes or until edges are set and bottoms are golden brown. Immediately make indentation in center of each cookie with end of wooden spoon. Fill each indentation with about 1 teaspoon jam. Cool 2 minutes; remove from cookie sheets to cooling rack to cool completely, about 30 minutes.
Tips  

Swap out the walnuts for your family's favorites, such as pecans, cashews or even peanuts.

Store in single layer tightly covered.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
190
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
9%
,
Trans Fat
1g
)
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
35mg
1%
Total Carbohydrate
24g
8%
(
Dietary Fiber
0g
0%
,
Sugars
4g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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