Recipe
Dessert
Peanut Butter Sandwich Cookies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 19
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16.5 ounce) package refrigerated peanut butter cookie dough | ||
| 1 c. Hy-Vee powdered sugar | ||
| 4 ½ tbsp. Hy-Vee unsalted butter, softened | ||
| ½ c. Hy-Vee creamy peanut butter | ||
| 1 ½ tbsp. heavy whipping cream | ||
| Hy-Vee mini chocolate chips or Hy-Vee finely chopped peanuts, if desired |
Directions
- Spoon and shape cookie dough into 1-inch balls. Place on ungreased cookie sheet and flatten slightly with sugar-coated cup.
- Bake in 350-degree oven for 9 to 11 minutes or until light golden-brown. Allow to cool completely on wire rack.
- Meanwhile, cream together powdered sugar, butter and peanut butter until smooth. Add heavy whipping cream and mix until light and creamy.
- Place 1 tablespoon creamed mixture on bottom side of half of cookies. Top with remaining cookies, bottom side to filling.
- Roll edges into mini chocolate chips or finely chopped peanuts, if desired.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 140mg
- Total Carbohydrates: 21g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 0%