PB & J Cookies Recipe
The perfect combination, these Peanut Butter and Jelly Cookies start with a cake mix and end with a layer of chopped peanuts and raspberry jam. They are awesome!
Servings: 22 cookies
Ingredients
- 1 box yellow cake mix {13.25 ounces}
- 1 cup creamy peanut butter
- ½ cup butter melted
- 2 large eggs
- ¼ cup lightly salted peanuts finely chopped
- ½ cup raspberry jam
Instructions
- Preheat oven to 350°.
- Combine cookie ingredients in large bowl and mix with a hand held mixer {or by hand} until completely incorporated.
- Using a medium sized cookie scoop {1.5 tablespoon}, scoop cookies. Roll cookie dough ball completely in finely chopped peanuts and place onto a silicone mat or parchment lined cookie sheet. Using your finger, create an indention into the middle of each cookie. Fill the indention with a 1/2 tablespoon of jam.
- Bake for 9-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
- Store in an air tight container for up to 4 days or freeze for 3 months.
Nutrition
Serving: 1cookie | Calories: 216kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 235mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg