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Inside-Out Peanut Butter Cookies

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  • Prep 45 min
  • Total 2 hr 0 min
  • Servings 18
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Betty Crocker® cookie mix provides a simple addition to these tasty peanut butter cookies – a delicious treat!
Updated Aug 18, 2010
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Make cookie dough, using oil, water and egg, and bake as directed on package. Cool completely.
  • 2
    Spoon about 1 teaspoon of marshmallow creme on the bottom of half of the cookies. Top each with a second cookie, bottom side down; gently press together.
  • 3
    In small saucepan, heat peanut butter chips and shortening over low heat, stirring frequently, until melted and smooth. Spoon about 2 teaspoons peanut butter mixture over each cookie, spreading with back of spoon over top and side. Place on waxed paper. Let stand 30 minutes or until set.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use the leftover marshmallow creme to make easy s’mores—just spread on a graham cracker, top with a piece of chocolate candy bar (softened slightly in the microwave) and a second graham cracker.
  • tip 2
    If you love peanut butter cups, you'll love these cookies. My children received a candy for Valentine's Day that gave me the idea to make these chocolate sandwich cookies with peanut butter on the outside.

Nutrition

250 Calories, 12g Total Fat, 3g Protein, 32g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Sandwich Cookie
Calories
250
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
170mg
7%
Potassium
130mg
4%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
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; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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