PB&J in peanut butter cookie form? Yes, please! And you can also make sandwich cookies with Betty Crocker oatmeal, chocolate chip or sugar cookie mixes.
- 1 Pouch Betty Crocker peanut butter cookie mix
- Vegetable oil and egg called for on cookie mix package
- 1/3 Cup Betty Crocker Rich & Creamy vanilla frosting
- 2 Tablespoon creamy peanut butter
- 1/3 Cup favorite jelly, jam or preserves
Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
In small bowl, stir frosting and peanut butter until smooth.
For each sandwich cookie, spread heaping teaspoon peanut butter mixture on bottom of 1 cookie; spread slightly less than 1 teaspoon jelly over peanut butter mixture. Top with another cookie.
Triple PB&J Sandwich Cookies:
Make cookies as directed. In microwavable bowl, microwave 1 bag (10 oz) peanut butter chips and 2 teaspoons shortening uncovered on High about 1 minute or until almost melted; stir until smooth. If necessary, microwave at additional 5-second intervals. Dip half of each sandwich cookie into mixture. Immediately roll outside of frosted edge in chopped peanuts. Lay flat to dry.
1 Sandwich Cookie: Calories 130; Total Fat 6g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1