Jumbo Cream Cheese Peanut Butter Cookie
Yield
12 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | roll |
cookie mix
|
* |
| ¾ | cup |
peanut butter
|
|
| 4 | ounces |
cream cheese
|
|
| 3 | tablespoons |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | tablespoons |
margarine
|
|
| 2 | tablespoons |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | roll |
cookie mix
|
* |
| 177 | ml |
peanut butter
|
|
| 115.6 | ml/g |
cream cheese
|
|
| 45 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 45 | ml |
margarine
|
|
| 3E+1 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
peanuts
chopped |
|
Directions
Heat the oven to 375℉ (190℃).
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.
