Peanut Butter And Jelly Sandwich Cookies – a delicious recipe with margarine, peanut butter, sugar, egg whites, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat margarine and peanut butter at medium speed of an electric mixer until creamy. Gradually add 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, mixing well.
2
Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on cookie sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350u00b0 for 8 minutes or until lightly browned. Cool slightly on cookie sheets; remove from cookie sheets, and let cool completely on wire racks.
3
Spread about 1 1/2 teaspoons strawberry spread on the bottom of half the cooled cookies; top with remaining cookies.
514
kcal
Calories
13
g
Fat
85
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup margarine, softened, 1/4 cup creamy peanut butter, 3/4 cup sugar, 2 egg whites, and more.
Yes, Peanut Butter And Jelly Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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