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.”
- 1 package (16 ounces) refrigerated ready-to-bake peanut butter cookies with candy pieces
- 2 tablespoons creamy peanut butter
- 3 ounces milk chocolate candy coating, melted
- Bake cookies according to package directions. Cool on wire racks. Spread 12 cookies with 1/2 teaspoon peanut butter each; spoon melted chocolate over peanut butter. Let stand for 5 minutes or until set. Save remaining cookies for another use. Yield: 1 dozen.
Originally published as Peanut Butter Delights in Simple & Delicious September/October 2006, p41
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