Jumbo Cream Cheese Peanut Butter Cookie

Yields:	12 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	45 minutes

Be the first to add a photo of this recipe!

Ingredients

1	roll	cookie mix
3/4	cup	peanut butter
4	ounces	cream cheese
3	tablespoons	sugar
1/8	teaspoon	salt
3	tablespoons	margarine
2	tablespoons	milk
2	teaspoons	vanilla extract
1/2	cup	peanuts	chopped

Directions

Heat the oven to 375 degrees F.

Roll out the cookie dough onto a 12-inch pizza pan.

Bake for 12 to 13 minutes or until golden brown. Let cool until cold to the touch.

In a small bowl, combine the peanut butter, cream cheese, sugar, salt, margarine, milk and vanilla.

Beat on medium speed, of an electric mixer, until light and fluffy.

Spread the mixture on the cookie and sprinkle with the chopped peanuts.

Cut into wedges.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

Reviewed by 1fungirl