PB&J Sandwich Cookies

By carvalhohm

Ingredients

• 1 pouch (1 lb 1.5 oz) peanut butter cookie mix
• Vegetable oil and egg called for on cookie mix pouch
• 1/3 cup Rich & Creamy vanilla frosting (from 1-lb container)
• 2 tablespoons peanut butter
• 1/3 cup favorite jelly, jam or preserves

Details

Servings 18
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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.

Serves 18

1 Serving Calories200 ( Calories from Fat80), Total Fat9g (Saturated Fat2g, Trans Fat0g ), Cholesterol10mg Sodium170mg Total Carbohydrate28g (Dietary Fiber0g Sugars18g ), Protein3g