Make your peanut butter and jelly sandwiches even sweeter by using peanut butter cookies! This rich dessert will be the perfect addition to your lunchbox this week.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
7 mins
total:
37 mins
Servings:
40
Yield:
40 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a large bowl beat shortening and peanut butter with a mixer on medium to high 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder, salt, and baking soda. Beat until combined, scraping bowl as needed. Beat in egg, milk, and vanilla until combined. Beat in flour.

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  • Shape dough into about 1-inch balls. Roll balls in the 2 Tbsp. granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly making crisscross marks with fork tines. Bake 7 to 9 minutes or until edges are firm and bottoms are light brown. Remove; cool cookies on wire rack.

  • For each sandwich cookie, spread bottom of one cookie with 1/4 to 1/2 tsp. jelly and, if desired, the bottom of another cookie with 1/4 to 1/2 tsp. peanut butter. Place one cookie on top of another, pressing together lightly.

Nutrition Facts

99 calories; fat 4g; cholesterol 5mg; saturated fat 1g; carbohydrates 14g; mono fat 2g; poly fat 1g; sugars 8g; protein 2g; vitamin a 8.4IU; thiamin 0.1mg; niacin equivalents 0.8mg; folate 14.9mcg; sodium 49mg; potassium 33mg; calcium 13mg; iron 0.4mg.
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