Vegetable oil and egg called for on cookie mix pouch
1/3
cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 1-lb container)
2
tablespoons peanut butter
1/3
cup favorite jelly, jam or preserves
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Steps
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.
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Keep a stash of baked cookies in the freezer ready to be filled and served.
You can make sandwich cookies with Betty Crocker® oatmeal, chocolate chip and sugar cookie mixes, too.
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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