PB & J Cookie Sandwiches
Ingredients
- 1 pkg. (16 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup strawberry jam
- 8 strawberries, washed, hulled and sliced
Instructions
PREPARE cookies per package directions; cool completely.
BEAT butter, sugar and jam in medium mixer bowl on low speed until just combined. Increase speed to high and beat for 3 minutes, until light and fluffy.
SPREAD 1/2 tablespoon of the frosting over bottom of 1 cookie and place 2 or 3 strawberry slices on top. Spread about a 1/2 tablespoon of the frosting on another cookie and press together to sandwich the strawberry slices. Repeat with remaining cookies, frosting and strawberries to make 12 cookie sandwiches.
STORE refrigerated for a firm frosting or keep at room temperature for a softer frosting.
NOTE: 1 container of regular or 1/3 less fat strawberry cream cheese spread can be substituted for the butter, sugar and jam frosting.
BEAT butter, sugar and jam in medium mixer bowl on low speed until just combined. Increase speed to high and beat for 3 minutes, until light and fluffy.
SPREAD 1/2 tablespoon of the frosting over bottom of 1 cookie and place 2 or 3 strawberry slices on top. Spread about a 1/2 tablespoon of the frosting on another cookie and press together to sandwich the strawberry slices. Repeat with remaining cookies, frosting and strawberries to make 12 cookie sandwiches.
STORE refrigerated for a firm frosting or keep at room temperature for a softer frosting.
NOTE: 1 container of regular or 1/3 less fat strawberry cream cheese spread can be substituted for the butter, sugar and jam frosting.
Nutritional Information
Serving Size
12
Calories Per Serving
300
Calories from fat
140
% Daily Value *
- Total Fat 15g 23%
- Saturated Fat 9g 45%
- Cholesterol 30mg 10%
- Sodium 160mg 7%
- Carbohydrates 36g 12%
- Dietary Fiber 0g 0%
- Vitamin A 4%
- Vitamin C 4%
- Calcium 0%
- Iron 4%
- Sugars 26g
- Protein 2g
* Percentage Daily Values are based on a 2000 calorie diet.