PB&J Breakfast Cookies

Think of these hearty breakfast cookies as peanut butter and jelly in cookie form. They make a great on-the-go breakfast or afternoon snack.

  • prep time 15 min
  • total time 60 min
  • ingredients 5
  • servings 15

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
1/2
cup chopped walnuts
1/2
cup old-fashioned oats
1/2
teaspoon ground cinnamon
1/3
cup strawberry, raspberry or grape jam
  • 1 Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
  • 2 In large bowl, break up cookie dough. Stir or knead in walnuts, oats and cinnamon until well combined. Shape dough into 15 balls. Place balls 1 inch apart on cookie sheets.
  • 3 Bake 12 to 14 minutes or until edges are set and bottoms are golden brown. Immediately make indentation in center of each cookie with end of wooden spoon. Fill each indentation with about 1 teaspoon jam. Cool 2 minutes; remove from cookie sheets to cooling rack to cool completely, about 30 minutes.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    190
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    0g
    0%
      Sugars
    4g
    4%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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