Peanut butter and jelly sandwich cookies
Give your taste buds a delicious surprise with these pbj cookies! It's an indulgence that you won't soon forget!
Equipment
- silicone mats
Ingredients
For the cookies
- 1 box Yellow Cake Mix
- 2 Eggs
- 1 cup Peanut Butter
- 1/2 cup Vegetable Oil
- 1/3 cup White Sugar
For the frosting
- 2 Tablespoons Butter softened
- 2 Tablespoons Peanut Butter
- 1 cup Powdered Icing Sugar
- 2 Tablespoons Cream or Milk
- 1/3 cup Strawberry Jam
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix, peanut butter, eggs and vegetable oil until smooth and completely combined, about 2 minutes.
- Place the white sugar in a small bowl. Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll the cookie dough balls in the white sugar until completely coated.
- Place the coated cookie dough balls at least 3" apart on the prepared cookie sheets. Use a fork to press down in a hatch-pattern on the top of each cookie, flattening them in the process.
- Bake for 10-12 minutes until lightly golden and spread out. Allow the cookies to cool for 2 minutes on the baking sheet.
- For the peanut butter frosting, beat together the butter, peanut butter, icing sugar and cream in a small bowl for 2 minutes. Adjust the consistency with additional sugar or cream, as needed.
- To assemble the cookies, spread 1 teaspoon of the peanut butter frosting on the underside of one cookie, then top with 1/2 teaspoon to 1 teaspoon of the strawberry jam. Sandwich the cookie with a second cookie.
- Repeat with all cookies.
Nutrition
Serving: 1cookiesCalories: 170kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 14mgSodium: 179mgPotassium: 71mgFiber: 1gSugar: 16gVitamin A: 54IUVitamin C: 0.3mgCalcium: 44mgIron: 1mg
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