Peanut Butter-and-Jelly Sandwich Cookies

Photo: Oxmoor House

Peanut butter cookies make the perfect base for a layer of sweet strawberry spread. Serve these sweet-and-salty cookies for an afternoon snack or a sweet lunchbox surprise.

Yield: 20 servings (serving size: 1 sandwich cookie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 0.0%
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 13.3g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 112mg
  • Calcium: 0.0mg

Ingredients

  • 1/4 cup margarine, softened
  • 1/4 cup no-sugar-added creamy peanut butter
  • 1/2 cup "measures-like-sugar" calorie-free sweetener
  • 1/4 cup sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • Cooking spray
  • 3/4 cup low-sugar strawberry spread

Preparation

  1. Preheat oven to 350°.
  2. Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well.
  3. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.
  4. Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.
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