• Serves: 18
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min



  1. In a large bowl, mix together sugar cookie mix, peanut butter and egg until smooth. Roll into a log, wrap in plastic wrap and freeze for 30 minutes or until firm.
  2. Preheat the oven to 375° F. Cut cookie dough log into 1/16th- to 1/8th -inch thick slices. Arrange cookies on two baking sheets lined with parchment paper. Bake for 18-20 minutes, or according to manufacturer’s directions until lightly golden.
  3. Cool cookies completely. Arrange 12 cookies cut side up and spread with 1 teaspoon of Welch’s Natural Strawberry Spread. Top each cookie with another cookie to form a sandwich. If desired, dust with powdered sugar.

Nutrition per Serving

Serving Size: 1 sandwich cookie
  • 165 calories
  • 6.9g fat
  • 1.8g saturated fat
  • 9.6mg cholesterol
  • 150mg sodium
  • 25g carbohydrates
  • 0.2g fiber
  • 12.5g sugar
  • 1.4g protein

Sandwich cookies will keep in an airtight container for up to 4 days.

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