PB&J Breakfast Cookies

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

Swap out the walnuts for your family's favorites, such as pecans, cashews or even peanuts.

Store in single layer tightly covered.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
190
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
9%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
35mg
1%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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