Everyone's favourite sandwich flavours transform into a sweet treat starring KRAFT Peanut Butter and KRAFT Strawberry Jam.
What do I need ?
Original recipe yields 28 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup butter, softened
1/2 cup Kraft Smooth Peanut Butter
1/2 cup each granulated sugar and packed brown sugar
1-1/2 cups flour
1/2 tsp. Magic Baking Powder
1/3 cup Kraft Pure Strawberry Jam, divided
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How do I make it ?
Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg; mix well. Gradually beat in combined flour and baking powder. Refrigerate 1 hour.
Heat oven to 350ºF. Roll dough to 1/4-inch thickness on floured surface. Cut into 56 cookies, using teddy bear cutter. Place, 2 inches apart, on greased baking sheets.
Bake 10 to 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Spread 1/2 tsp. jam onto each of 28 cookies; cover with remaining cookies.
Kraft Kitchen Tips!
Bake an extra batch of cookies to share. Place the cooled cookies in freezerweight resealable bags and freeze up to 3 months.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 50 mg
Carbohydrate 16 g
Fibre 0 g
Sugars 10 g
Protein 2 g
28 servings, 1 cookie sandwich (26 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.