Search HowStuffWorks and the web:
 

Peanut Butter Cookies can be plain or they can be combined with other more traditional peanut butter partners like jelly, bananas and smores.

Peanut Butter Jelly Pockets
by the Editors of Easy Home Cooking Magazine

Peanut Butter & Jelly Pockets Photo
Peanut Butter & Jelly Pockets
Yield: Makes about 1-1/2 dozen cookies
Ingredients:
1
package (18 ounces) refrigerated peanut butter cookie dough

1
jar (10 ounces) strawberry or raspberry pastry filling

Coarse decorating sugar



Preparation:
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.





This recipe appears in: Peanut Butter



Share This Article: (what's this?)


More Options:


ADVERTISEMENT
Browse Browse Videos Browse Videos