SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolaty Peanut Butter Sandwich Cookies

Makes: 25 servings
Prep 30 mins Bake 375°F 8 mins Stand 1 min
Chocolaty Peanut Butter Sandwich Cookies
Ingredients
  • 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
Directions

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.

From the Test Kitchen
  • 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.
Nutrition Facts (Chocolaty Peanut Butter Sandwich Cookies)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe