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.
Can you really improve on this classic? You can when you add other favorites, like chocolate, jelly and caramel—even oatmeal and cherries.