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Toffee Roundabout Sandwich Cookies

  • Prep Time: 30 minutes
  • Cook Time: 2 hour 10 minutes total
  • Servings: 12 sandwich cookies
  • Course: Dessert

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  • 1 roll Pillsbury™ refrigerated peanut butter cookie dough 
  • 1 package (8 oz) cream cheese, softened 
  • 1/2 cup Jif® Chocolate Flavored Hazelnut Spread 
  • 3/4 cup powdered sugar 
  • 1/2 teaspoon Watkins™ Pure Vanilla Extract 
  • 1/2 cup milk chocolate toffee bits (from 8 oz package) 


Step 1

HEAT oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.

Step 2

SHAPE dough into 24 (1-inch) balls. Place 2 inches apart on cookie sheets.

Step 3

BAKE 9 to 12 minutes or until edges are golden brown.

Step 4

COOL 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Step 5

Meanwhile, in large bowl, BEAT cream cheese, hazelnut spread, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until smooth.

Step 6

For each cookie, SPREAD 1 heaping tablespoon cream cheese mixture onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently until cream cheese mixture just extends past edge of cookie.

Step 7

ROLL cream cheese edge of cookie sandwiches in toffee bits to generously coat.

Step 8

REFRIGERATE 1 hour or until filling is set. Store covered in the refrigerator.

Pillsbury Bake-Off

Bake-Off is a registered trademark of General Mills ©2014
Jif and Simply Jif are trademarks of The J.M. Smucker Company

Contest Name: Bake-Off® Contest 47, 2014
Contestant Name: Joanne McGhee
City: Dothan
State: AL

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