PB&J Sandwich Cookies

PB&J Sandwich Cookies

Double the fun and taste for kids with two cookies jammed with frosting.

Prep Time

30

Minutes

Total Time

1:10

Hr:Mins

Makes

18

sandwich

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.
Makes 18 sandwich cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Keep a stash of baked cookies in the freezer ready to be filled and served.
Variation
You can make sandwich cookies with Betty Crocker® oatmeal, chocolate chip and sugar cookie mixes, too.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 170mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 3g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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