Kids can help fill these peanut butter sandwich cookies.
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1 (17.5-ounce) package peanut butter cookie mix
1/3 cup Land O Lakes® Butter, melted, cooled slightly
1 large Land O Lakes® Egg
1/2 cup creamy peanut butter
1/2 cup seedless strawberry or raspberry jam
Combine cookie mix, butter and egg in bowl; mix well.
Shape dough into 4 (6x1-inch) logs on lightly floured surface. Wrap in plastic food wrap; refrigerate at least 2 hours or until firm.
Heat oven to 375°F.
Reshape logs, if necessary. Cut each log into 16 (about 1/4-inch) slices with sharp knife. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Spread 1/2 teaspoon each peanut butter andjam on flat-side of 1 cookie. Top with second cookie, flat-side down. Press together slightly. Repeat with remaining cookies.
- The jam and peanut butter filling will soften the cookies, so if you like them crisp, assemble sandwich cookies just before eating.
- If desired, you can fill cookies with just peanut butter or just jam.
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Can you really improve on this classic? You can when you add other favorites, like chocolate, jelly and caramel—even oatmeal and cherries.