We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Peanut Butter Sandwich Chippers

(1)
  1 reviews
  • 50 min prep time
  • 1 hr 20 min total time
  • 6 ingredients
  • 32 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Looking for a delicious homemade dessert? Then check out these wonderful sandwich cookies made using Pillsbury® refrigerated peanut butter cookies and chocolate chips.

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated peanut butter cookies
1/4
cup quick-cooking oats
1/4
cup miniature chocolate chips
3/4
cup peanut butter
1/3
cup powdered sugar
1/3
cup milk

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and chocolate chips. Work with half of dough at a time; refrigerate remaining dough until needed.
  • 2 Drop dough by slightly rounded measuring teaspoonfuls 1 inch apart onto ungreased cookie sheets. Repeat with remaining dough.
  • 3 Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
  • 4 Meanwhile, in small bowl, mix remaining ingredients until well blended.
  • 5 For each sandwich cookie, spread 1 teaspoon peanut butter mixture on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Let stand until filling is set up, about 30 minutes. Store in loosely covered container.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and chocolate chips. Work with half of dough at a time; refrigerate remaining dough until needed.
  • 2 Drop dough by slightly rounded measuring teaspoonfuls 1 inch apart onto ungreased cookie sheets. Repeat with remaining dough.
  • 3 Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
  • 4 Meanwhile, in small bowl, mix remaining ingredients until well blended.
  • 5 For each sandwich cookie, spread 1 teaspoon peanut butter mixture on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Let stand until filling is set up, about 30 minutes. Store in loosely covered container.

Expert Tips

Miniature candy-coated chocolate baking bits can be used in place of the chocolate chips. You'll then have confetti sandwich cookies!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
130
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
105mg
4%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
8g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved