The addictive combination of chocolate and peanut butter guarantees that these cookies will be a favourite on your holiday goodie tray.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2015
Ingredients
Dough:
Filling:
Method
Dough: In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Divide dough into thirds; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.Filling: Meanwhile, in food processor, pulse together chocolate chips, peanut butter chips and peanuts until finely chopped. Set aside.
Assembly: Between waxed paper or on lightly floured work surface, roll out dough, 1 disc at a time, into 12-inch (30 cm) circle. Chill for 15 minutes. Spread with 1/4 cup of the peanut butter. Cut into 12 wedges. Sprinkle one-third of the chocolate chip mixture over dough, leaving 1/2-inch (1 cm) border. Starting at wide end, roll up each wedge, pressing tip to adhere. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Repeat with remaining dough and filling. Brush with egg and sprinkle with coarse sugar. (Make-ahead: Freeze until firm, about 1 hour. Layer between waxed paper in airtight container; freeze for up to 3 weeks.)
Bake in top and bottom thirds of 325?F (160?C) oven, switching and rotating pans halfway through, until edges are golden, about 35 minutes. Let cool completely on pans.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 106 mg
- Sugars 8 g
- Protein 5 g
- Calories 197.0
- Total fat 14 g
- Potassium 73 mg
- Cholesterol 23 mg
- Saturated fat 7 g
- Total carbohydrate 15 g
%RDI
- Iron 5.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 6.0
