PB&J Sandwich Cookies

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

  • Prep Time 30 min
  • Total Time 1 hr 10 min
  • Servings 18

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
170mg
170%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
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.