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Peanut Butter Jelly Pockets

Peanut Butter & Jelly Pockets

Peanut Butter & Jelly Pockets


Makes about 1-1/2 dozen cookies


1 package (18 ounces) refrigerated peanut butter cookie dough
1 jar (10 ounces) strawberry or raspberry pastry filling
Coarse decorating sugar


  1. Freeze dough 1 hour or until completely firm.
  2. Preheat oven to 350°F. Lightly grease cookie sheets.
  3. Cut dough into 1/4-inch slices; place half of dough slices 2 inches apart on prepared cookie sheets. Spoon about 1 teaspoon pastry filling each onto centers of dough slices; top with remaining dough slices. Sprinkle tops with decorating sugar.
  4. Bake 12 to 15 minutes or until edges are light brown. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.

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