Peanut Butter-and-Jelly Sandwich Cookies

Peanut Butter-and-Jelly Sandwich Cookies Photo: Oxmoor House


  • 1/4 cup margarine, softened
  • 1/4 cup no-sugar-added creamy peanut butter
  • 1/2 cup "measures-like-sugar" calorie-free sweetener
  • 1/4 cup sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • Cooking spray
  • 3/4 cup low-sugar strawberry spread


Preheat oven to 350°.

Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and 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, beating well.

Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.

Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.

    Peanut butter cookies make the perfect base for a layer of sweet strawberry spread. Serve these sweet-and-salty cookies for an afternoon snack or a sweet lunchbox surprise.
  • Yield: 20 servings (serving size: 1 sandwich cookie)

Nutritional Information

Calories per serving: 97
Caloriesfromfat per serving: 0.0%
Fat per serving: 4.3g
Saturated fat per serving: 0.8g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2.5g
Carbohydrate per serving: 13.3g
Fiber per serving: 0.5g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 112mg
Calcium per serving: 0.0mg
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