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Hazelnut Peanut Butter Sandwich Cookies

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0 Comments
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 30

Try a fun and new flavorful twist on peanut butter sandwich cookies by swapping out the filling for hazelnut spread. MORE + LESS -

Ingredients

Cookies

1
pouch Betty Crocker™ peanut butter cookie mix
1/3
cup butter or margarine, softened
1
egg

Filling

1
cup hazelnut spread with cocoa
1/4
cup powdered sugar

Steps

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  • 1
    Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
  • 2
    Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 3
    In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

Expert Tips

  • For an extra special look, dust your cookies with powdered sugar or baking cocoa.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich Cookie
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
105mg
4%
Potassium
20mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
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 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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