Peanut Butter Sandwich Chippers

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

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Servings 32

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ingredients 6
Prep Time 50 min
Total Time 1 hr 20 min

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

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Directions

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

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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; 7%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 105mg; 105%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 8g 8% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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;