Recipe 670 - Peanut Butter and Jelly Cookies
Recipe 670 - Peanut Butter and Jelly Cookies
(by Shirley McNevich)
1 cup Jif peanut butter (smooth or crunchy)
1 box Duncan Hines white cake mix
1/3 cup cold water
2 eggs
jelly flavor of your choice
In a mixer add peanut butter, 1/2 of the cake mix, water and eggs--beat until smooth.
Add the other half of the cake mix and beat (continue by hand if too stiff for your
mixer). Drop by teaspoonfuls on to ungreased cookie sheets. Press the center of
each cookie center with your thumb to form a well for the jelly but don't put the jelly on
yet. Bake at 375 degrees for 10 minutes or until lightly browned. After cookies are
cooled, fill the cookie centers with jelly. Keep refrigerated.
Continue to:
Other Recipes:
- 709 - Popcorn Balls
- 534 - Fresh Berry Cake
- 602 - Cherrywink Cookies
- 738 - Cranberry Citrus Punch
- 680 - Pumpkin Sponge Pies
- 681 - Rhubarb Custard Pie
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
