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Toffee Roundabout Sandwich Cookies

(2)
  2 reviews
  • 30 min prep time
  • 2 hr 10 min total time
  • 6 ingredients
  • 12 servings
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There's a dreamy, creamy, chocolate filling sandwiched between peanut butter cookies and then rolled into crunchy toffee bits.

Bake-Off® Contest 47, 2014
Joanne McGhee
Dothan, Alabama

Ingredients

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)

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.
  • 2 Shape dough into 24 (1-inch) balls. Place 2 inches apart on cookie sheets. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3 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.
  • 4 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. Roll cream cheese edge of cookie sandwiches in toffee bits to generously coat. Refrigerate 1 hour or until filling is set. Store covered in the refrigerator.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.
  • 2 Shape dough into 24 (1-inch) balls. Place 2 inches apart on cookie sheets. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3 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.
  • 4 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. Roll cream cheese edge of cookie sandwiches in toffee bits to generously coat. Refrigerate 1 hour or until filling is set. Store covered in the refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
250mg
10%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 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; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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