PB&J Breakfast Cookies
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Updated May 25, 2013
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.
PB&J Breakfast Cookies
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- Prep Time 15 min
- Total 60 min
- Ingredients 5
- Servings 15
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
- 1/2 cup chopped walnuts
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/3 cup strawberry, raspberry or grape jam
Instructions
-
Step1Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
-
Step2In 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.
-
Step3Bake 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
190
Calories
9g
Total Fat
3g
Protein
24g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 190
- Calories from Fat
- 80
- 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 1/2Tips from the
Pillsbury Kitchens
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