I love peanut butter cookies and I found this amazingly decadent, over-the-top, rich and gooey version while watching Studio 5 on KSL (there really is some value to daytime TV!).
Peanut Butter Sandwich Cookies
(a recipe selected as part of the Pillsbury Bake-off by Kerry Edwards, Utah)
Ingredients:(a recipe selected as part of the Pillsbury Bake-off by Kerry Edwards, Utah)
2 packages (8 oz each) cream cheese, softened
1/2 cup JIF® Creamy Peanut Butter
2 tablespoons honey
1 cup Domino® or C&H® Confectioner Powdered Sugar
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies
3/4 to 1 cup Fisher® Honey Roasted Dry Roasted Peanuts, coarsely chopped
Method:
1. In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.
2. Heat oven to 350°F. Make cookies as directed on package. Cool completely.
3. Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
4. Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).
Ummm ... delicious! I wonder if it would taste good with chocolate chips in lieu of nuts ... oh my! I think I will try that recipe tonight!
ReplyDeleteSo we made these and I have to admit as good as they looked or sounded they really were not that good. Sorry.
ReplyDeleteI'm sorry you didn't like them!! I LOVE them! They are rich and certainly different than anything I've ever had, but I think they are fabulous!
ReplyDeleteYummy...I'll have to try this! Since I haven't been working, I've been cooking a lot and trying out new recipes:)
ReplyDelete