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Janice Rasmussen of Atlantic, Iowa dresses up refrigerated cookie dough to create these yummy take-along treats. “They could not be quicker or easier,” assures Janice Rasmussen of Atlanta, Iowa. “Everyone loves them—young or old.”
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 465 calories, 25 g fat (9 g saturated fat), 9 mg cholesterol, 415 mg sodium, 56 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Peanut Butter Delights in Simple & Delicious September/October 2006, p41
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Reviewed on Jul. 12, 2012 by bakergirlmd
I don't generally use pre-packaged refrigerated dough as it contains a lot of sodium and other artificial ingredients. However, I would make the cookies using the basic Toll House chocolate chip cookie recipe, subsituting one bag of Reeses Peanut Butter Candies for the chocolate chips. I think that 2 tbs of peanut butter would not be enough for this recipe; would suggest instead of covering the whole cookie, to put a small dollop in the center, maybe 1/2 to 1 tsp worth of peanut butter, smooth into a circle, then melt 1/2 bag of chocolate chips and dollop on top of the peanut butter to coat it. Still looks pretty without getting smeared or being messy!
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