Monday, September 24, 2007

#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 teaspoonsful 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 slightly browned. After cookies are cooled, fill the cookie centers with jelly. Keep refrigerated.

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