| 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 |
| 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. |
| Triple PB&J Sandwich Cookies: Make cookies as directed. In microwavable bowl, microwave 1 package (10 ounces) peanut butter chips and 2 teaspoons shortening uncovered on High about 1 minute or until almost melted; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip half of each sandwich cookie into mixture. Immediately roll outside of frosted edge in chopped peanuts. Lay flat to dry. |
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| Keep a stash of baked cookies in the freezer ready to be filled and served. |
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| You can make sandwich cookies with Betty Crocker® oatmeal, chocolate chip and sugar cookie mixes, too. |
Nutrition Information:
200 ( 80); 9g ( 2g, 0g); 10mg; 170mg; 28g ( 0g, 18g); 3g 0%; 0%; 0%; 2% 1 ; 1 ; 0 ; 1 1/2 2