PB&J SANDWICH COOKIES
Double the fun and taste for kids with two cookies jammed with frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using oil and egg. Cool completely, about 30 minutes.
- In small bowl, stir frosting and peanut butter until smooth.
- 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.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 0 g
PBJ SANDWICH COOKIES
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
Provided by Mark Bittman
Categories cookies and bars, dessert
Time 40m
Yield 15 to 20 cookies
Number Of Ingredients 10
Steps:
- Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
- In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
- Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams
P.B.J.(SANDWICH-SHAPED ) COOKIES:
These are the "CUTEST" cookies I ever saw!! So much Fun to make & the Kids can help with the jelly!! They are a Big hit with the grownups as well as the kids! One of my friends at work made them & brought them in AND I just had to get this recipe & I am gald I did !The time is split up because of the refrigeration on the dough! So the dough can be made the day before if you wish! Its EASY & FUN & CUTE !!
Provided by Poker
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
- Beat in egg & vanilla until well mixed.
- Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
- Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
- Wrap & refrigerate dough several hours or until firm enough to slice.
- Heat oven to 350*f.
- Lightly grease 2 baking sheets.
- With sharp knife, cut dough crosswise into 1/4- inch thick slices.
- Place slices, 1 inch apart, on greased baking sheet.
- If necessary, reshape cookie slices to resemble a slice of bread.
- Bake cookies 8-10 minutes ot until just golden brown at edges.
- Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
- Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
- Gently press cookies together to spread jelly evenly.
- Store in airtight container.
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