Jumbo Honey-Roasted Peanut Butter Sandwich Cookies
- Course: Dessert, Appetizers & Snacks
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup Jif® creamy peanut butter
- 2 tablespoons honey
- 1 cup powdered sugar
- 1 roll Pillsbury® refrigerated peanut butter cookie dough
- 3/4 to 1 cup honey-roasted dry-roasted peanuts, coarsely chopped
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 hour while baking and cooling cookies.
Heat oven to °F. Make cookies as directed on package. Cool completely.
Spread / cup cream cheese mixture on bottom of 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.
Serve immediately, or store in single layer tightly covered in refrigerator up to hours (cookies stored longer become very soft).
Sandwich Cookie: Calories ; Total Fat g (Saturated Fat g); Sodium mg; Total Carbohydrate g (Dietary Fiber g); Protein g
Exchanges: Starch, Other Carbohydrate, HighFat Meat, Fat
BakeOff is a registered trademark of General Mills ©
Jif and Simply Jif are trademarks of The J.M. Smucker Company
Contest Name: BakeOff® Contest ,
Contestant Name: Karry Edwards
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