Peanut Butter and Jelly Sandwich Cookies

Recipe from

Oxmoor House


1/4 cup margarine, softened
1/4 cup creamy peanut butter
3/4 cup sugar
2 egg whites
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
Vegetable cooking spray
3/4 cup low-sugar strawberry spread


Beat margarine and peanut butter at medium speed of an electric mixer until creamy. Gradually add 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, mixing well.

Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on cookie 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 cookie sheets; remove from cookie sheets, and let cool completely on wire racks.

Spread about 1 1/2 teaspoons strawberry spread on the bottom of half the cooled cookies; top with remaining cookies.

Light & Luscious,

Oxmoor House

January 1994
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