These Peanut Butter & Jelly Cookies make for a great after-school
snack or lunchbox treat! Made with The Chef's Peanut Butter Chocolate
Chip Coffee & Tea Cake Mix and filled with Blackberry Jam, these
classic cookies won’t last long in your cookie jar!
Place the soft butter and eggs in a mixing bowl. Mix the egg and
butter together. Dump the cake mix in the bowl. Stir the cake mix and
the egg/butter together until well mixed. You may have to use your
hands. If the mixture is too tacky to handle, put in the refrigerator
for an hour or so.
Roll about a tablespoon of dough into a ball and place
onto a cookie
sheet lined with parchment paper. Make a small indentation in the
middle of the cookie and spoon about 1/4 Tsp of jam into the center.
Repeat with remaining dough.
Bake about 12-15 minutes.
Remove from oven
and let cool slightly before removing to a cooling rack to cool
completely.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
