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.

Ingredients

  • 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

Preparation

Step 1:

Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.

Step 2:

In small bowl, stir frosting and peanut butter until smooth.

Step 3:

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.

Nutritional Information

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