Peanutbutter - Chocolate Chip Sweet Creamcheese Sandwich Cookies

Name: Peanutbutter - Chocolate Chip Sweet Creamcheese Sandwich Cookies
Yield: 24 servings
Cuisine: American
Ingredients: 1/2 cup Sugar; 1/2 cup Brown Sugar, firmly packed; 3/4 cup Butter or Margarine, softened; 1/2 cup Peanut Butter; 1 tsp Vanilla; 1 Egg; 1 3/4 cup All Purpose Flour; 1 tsp Baking Soda; 1/2 tsp Salt; 1 cup Chocolate Chips; 12 oz Creamcheese - Softened; 1/4 cup Brown Sugar, firmly packed; 1/4 cup Honey; 1 (Once Mixed) Put your filling into the freezer; 1 *Note Depending on the size of your cookies, you may need more

Loretta B. @cook_3563372

Highland, Michigan

I thought I had seen a recipe like this one. But, when I went back to "Love" the recipe, it was gone. No matter how hard I've tried, I've not been able to find it again. So, I just decided to go with what I thought was in the recipe, and see how it turned out. So Glad I Did!

Loretta B. @cook_3563372

Saved

Ingredients

24 servings

Cookies
1/2 cupSugar
1/2 cupBrown Sugar, firmly packed
3/4 cupButter or Margarine, softened
1/2 cupPeanut Butter
1 tspVanilla
1Egg
1 3/4 cupAll Purpose Flour
1 tspBaking Soda
1/2 tspSalt
1 cupChocolate Chips
Filling
12 ozCreamcheese - Softened
1/4 cupBrown Sugar, firmly packed
1/4 cupHoney
1(Once Mixed) Put your filling into the freezer
1*Note Depending on the size of your cookies, you may need more

Saved

Steps

1

Set oven to 375°F
2

In a large bowl, beat sugar, brown sugar, margarine and peanut butter until light and fluffy.
3

Add vanilla and egg, and blend very well.
4

Stir in flour, baking soda and salt and mix well.
5

Stir in your chocolate chips.
6

Shape your dough into 1-inch balls, and place approximately 2 inches apart on an ungreased cookie sheet.
7

Slightly flatten with a fork, dipped in flour or sugar. (Optional)
8

Bake at 375°F for 8 to 10 minutes, or until golden brown. Immediately remove your cookies from the cookie sheet.
9

For easier handling, chill your cookies in the freezer for about an hour.**
10

Filling* Beat the cream cheese, honey and brown sugar until thoroughly mixed. Put your filling in the freezer, until you can scoop it out with a melon baller.
11

Once you can scoop out your filling, and depending on the size of your cookies, place 2 or 3 balls of filling onto one half of a cookie, add the top, and gently press down.
12

Once you have all of your sandwich cookies made, place cookies back in the freezer until filling is completely hardened.
13

Serve as a frozen treat, or thawed out... with plenty of napkins. :)