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- 1 18 ounce package refrigerated chocolate chip cookie dough
- 1/3 cup unsweetened cocoa powder
- 1 cup peanut butter pieces
- 3 tablespoons coarse sugar
- 1 3 ounce package cream cheese, softened
- 1/2 cup peanut butter
- 1 tablespoon honey
1. Preheat oven to 375 degrees F. Mix together cookie dough, cocoa powder,and peanut butter pieces until combined. Shape dough into 3/4-inch balls. Roll balls in coarse sugar. Place balls 2 inches apart on ungreased cookie sheet. Using the bottom of a glass, flatten cookies to about 1/4 inch thick.
2. Bake in preheated oven for 8 to 10 minutes or until edges are firm. Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
3. Meanwhile, for filling, combine cream cheese, peanut butter, and honey. Spread filling on bottoms of half the cookies. Top with remaining cookies, bottom sides down. Makes about 25 cookie sandwiches.
- Layer assembled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Servings Per Recipe 25,
- cal. (kcal) 180,
- Fat, total (g) 10,
- chol. (mg) 9,
- sat. fat (g) 4,
- carb. (g) 21,
- fiber (g) 1,
- pro. (g) 3,
- vit. A (IU) 49,
- sodium (mg) 76,
- Potassium (mg) 91,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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