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21 servings, 2 cookies (38 g) each
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Add 1/2 cup chopped peanuts to dough before shaping into balls and baking as directed.
Spread each of 21 cookies with 1 Tbsp. thawed Cool Whip Whipped Topping. Cover with remaining cookies. Roll edges in 1 Tbsp. chopped peanuts. Place in airtight container. Freeze up to 3 months. Serve frozen.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My brother is allergic to peanuts so I used NoNuts(a peanut butter substitute made with peas)instead of real peanut butter and they came out great! Quick and easy, but delicious!
I didn't have chocolate mix so I used vanila with a few heaping teaspoons of cocoa powder.I was a bit nervous when I started mixing the ingredients because it was so dry but they turned out great.