You can make these cookies any time of the year, but they're especially good when leftover Halloween candy bars are used to make the creamy filling.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: 12 sandwich cookies
Ingredients:
- 16 ounce roll refrigerated peanut butter cookie dough
- 1 cup chopped peanuts
- 6 ounces milk chocolate candy bars, chopped OR 6 ounces chocolate chips
- 1/3 cup peanut butter
Preparation:
Preheat oven to 350 degrees F. In large bowl, crumble cookie dough. Add peanuts and mix with hands until blended. Form into 1" balls and place on ungreased cookie sheets. Bake for 7-11 minutes or until cookies are light golden brown. Cool on sheet for 2 minutes, then remove to wire racks to cool completely.
In small bowl, combine chocolate and peanut butter. Microwave on high for 1 minute; remove and stir. Continue microwaving at 30 second intervals until chocolate is melted and mixture is smooth. Let stand for 15-20 minutes, stirring occasionally, until mixture thickens slightly.
Spread a generous amount on the flat side of half of the cookies; top with remaining cookies, flat side down. Let stand until set, then store in airtight container.
