Peanut Butter-and-Jelly Sandwich Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Peanut butter cookies make the perfect base for a layer of sweet strawberry spread. Serve these sweet-and-salty cookies for an afternoon snack or a sweet lunchbox surprise. Ingredients:
1/4 cup margarine, softened |
1/4 cup no-sugar-added creamy peanut butter |
1/2 cup measures-like-sugar calorie-free sweetener |
1/4 cup sugar |
2 large egg whites |
1 teaspoon vanilla extract |
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/8 teaspoon salt |
cooking spray |
3/4 cup low-sugar strawberry spread |
Directions:
1. Preheat oven to 350°.
2. Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and 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, beating well.
3. Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking 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 pans; remove, and let cool completely on wire racks.
4. Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.
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