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: 24 cookies
Ingredients
- 1-15.25 oz. box yellow cake mix
- 1 cup creamy peanut butter
- 1/2 cup butter {melted}
- 2 eggs
- 1/4 cup lightly salted peanuts {finely chopped}
- 1/2 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.