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Cookie Exchange Top Five: Chocolate Peanut Butter Sandwich Cookies

December 13, 2011
  • Kim West of Hagerstown's Chocolate Peanut Butter Sandwich Cookie rated in the Top 5 of The Herald-Mail's Cookie Exchange.
By Joe Crocetta/Staff photographer

Chocolate Peanut Butter Sandwich Cookies

For the cookie:

1/2 cup butter, softened

4 ounces cream cheese, softened

2 eggs

1 teaspoon vanilla

1/2 cup flour

1 box chocolate fudge cake mix



For the filling:

3/4 cup peanut butter

2 cups confectioner's sugar

4 ounces cream cheese

1 teaspoon vanilla

2 tablespoons 2-percent milk

12 miniature peanut butter cups, chopped



Heat oven to 375 degrees.

In large bowl, cream butter and cream cheese until light and fluffy. Beat in eggs and vanilla. Add cake mix and flour, and mix well.

Shape into 1-inch balls, place 2 inches apart on ungreased cookie sheet. Bake for 8 minutes. Remove from oven, and cool.

To make icing, beat peanut butter, cream cheese, confectioner's sugar, milk and vanilla until smooth. Spread on bottoms of half of the cookies. Sprinkle with chopped peanut butter cups. Top with remaining cookies to make sandwiches.

Store in airtight container in refrigerator for up to two weeks.

—  Kim West of Hagerstown

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