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Toffee Roundabout Sandwich Cookies

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  • Prep 30 min
  • Total 2 hr 10 min
  • Ingredients 6
  • Servings 12
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There's a dreamy, creamy, chocolate filling sandwiched between peanut butter cookies and then rolled into crunchy toffee bits.
Updated Oct 1, 2014
Bake-Off® Contest 47, 2014
Joanne McGhee
Dothan, Alabama
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.
  • 2
    Shape dough into 24 (1-inch) balls. Place 2 inches apart on cookie sheets. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3
    Meanwhile, in large bowl, beat cream cheese, hazelnut spread, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until smooth.
  • 4
    For each cookie, spread 1 heaping tablespoon cream cheese mixture onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently until cream cheese mixture just extends past edge of cookie. Roll cream cheese edge of cookie sandwiches in toffee bits to generously coat. Refrigerate 1 hour or until filling is set. Store covered in the refrigerator.

Nutrition Information

380 Calories, 21g Total Fat, 3g Protein, 44g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
250mg
10%
Potassium
25mg
1%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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