Enjoy these delicious peanut butter, oats and miniature chocolate chips filled sandwich cookies that are baked using refrigerated peanut butter cookies for an anytime dessert idea.
Peanut Butter Sandwich Chippers
- Prep Time 50 min
- Total 1 hr 20 min
- Servings 32
- Ingredients 6
Ingredients
- 1 roll (16.5 oz) refrigerated peanut butter cookie dough
- 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
Instructions
-
Step1Heat 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.
-
Step2Drop dough by slightly rounded measuring teaspoonfuls 1 inch apart onto ungreased cookie sheets. Repeat with remaining dough.
-
Step3Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
-
Step4Meanwhile, in small bowl, mix remaining ingredients until well blended.
-
Step5For 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.
Nutrition
130
Calories
7g
Total Fat
3g
Protein
13g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Sandwich Cookie
- Calories
- 130
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1 1/2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 105mg
- 4%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 3g
% 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
1Tips from the Betty Crocker Kitchens
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