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    18

PB&J Sandwich Cookies

  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 18
  • Pinterest
    67
  • Print
    246
  • Save
    13K
  • Facebook
    12
  • Email
    18

Double the fun and taste for kids with two cookies jammed with frosting. MORE + LESS -

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil and egg called for on cookie mix pouch
1/3
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
2
tablespoons peanut butter
1/3
cup favorite jelly, jam or preserves

Steps

Hide Images
  • 1
    Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
  • 2
    In small bowl, stir frosting and peanut butter until smooth.
  • 3
    For each sandwich cookie, spread generous teaspoon frosting mixture on bottom of 1 cookie; spread scant teaspoon jelly over peanut butter mixture. Top with another cookie, bottom side down.

Expert Tips

Keep a stash of baked cookies in the freezer ready to be filled and served.

You can make sandwich cookies with Betty Crocker® oatmeal, chocolate chip and sugar cookie mixes, too.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
% Daily Value
Total Fat
9g
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
170mg
7%
Potassium
25mg
1%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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