Jumbo Honey-Roasted Peanut Butter Sandwich Cookies

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Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

Source: Pillsbury Bake-Off Contest

Ingredients Nutrition

  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup creamy peanut butter
  • 2 tablespoons honey
  • 1 cup powdered sugar
  • 1 (16 1/2 ounce) roll pillsbury create n bake refrigerated peanut butter cookie dough
  • 34-1 cup honey roasted peanuts, coarsely chopped

Directions

  1. In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth.
  2. Add powdered sugar; beat just until smooth.
  3. Cover; refrigerate at least 1 hour while baking and cooling cookies.
  4. Heat oven to 350°F.
  5. Make cookies as directed on package; cool completely.
  6. Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down.
  7. Press cookies together slightly so cream cheese mixture just extends past edges of cookies.
  8. Roll edge of cream cheese mixture in chopped peanuts to generously coat.
  9. Repeat with remaining cookies.
  10. Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).