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Steps
1
Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms (dough will be crumbly).
2
In small bowl, place granulated sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. With smooth-bottomed glass, flatten each ball to about 1/4-inch thickness.
3
Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4
In medium bowl, place chocolate chips and peanut butter. In small microwavable bowl, microwave whipping cream on High 30 to 60 seconds. Pour cream over chips and peanut butter; stir until chips are melted. Stir in powdered sugar until smooth.
5
For each sandwich cookie, spread 1 tablespoon filling on bottom of 1 cookie; top with second cookie, bottom side down. Let stand until set.
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Roll edges of cookies in finely chopped peanuts, if you like.
Try milk chocolate chips in place of semisweet.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
180mg
7%
Potassium
75mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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