Toffee Roundabout Sandwich Cookies

• Vegetarian

• Condiments

  • 1/2 cup Jif chocolate flavored hazelnut spread

• Baking & Spices

  • 3/4 cup Powdered sugar
  • 1/2 tsp Watkins pure vanilla extract

• Bread & Baked Goods

  • 1 Roll

• Dairy

  • 1 package Cream cheese

• Desserts

  • 1/2 cup Milk chocolate toffee

Found on reynoldskitchens.com

Ingredients

• 1 roll Pillsbury™ refrigerated peanut butter cookie dough 
• 1 package (8 oz) cream cheese, softened 
• 1/2 cup Jif® Chocolate Flavored Hazelnut Spread 
• 3/4 cup powdered sugar 
• 1/2 teaspoon Watkins™ Pure Vanilla Extract 
• 1/2 cup milk chocolate toffee bits (from 8 oz package) 

Directions

• Step 1 HEAT oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper. Step 2 SHAPE dough into 24 (1-inch) balls. Place 2 inches apart on cookie sheets. Step 3 BAKE 9 to 12 minutes or until edges are golden brown. Step 4 COOL 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Step 5 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. Step 6 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. Step 7 ROLL cream cheese edge of cookie sandwiches in toffee bits to generously coat. Step 8 REFRIGERATE 1 hour or until filling is set. Store covered in the refrigerator. Pillsbury Bake-Off Bake-Off is a registered trademark of General Mills ©2014 Jif and Simply Jif are trademarks of The J.M. Smucker Company Contest Name: Bake-Off® Contest 47, 2014 Contestant Name: Joanne McGhee City: Dothan State: AL