Peanut Butter Chocolate Puff Cookies

What makes these cookies so special? Using puff pastry ensures perfectly delicious cookies every time. And, you can never go wrong with the combination of chocolate and peanut butter. These may be the best cookies you’ve ever made, so give them a try...your kids will thank you.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 20 minutes
  • cool: 10 minutes
  • total: 25 minutes
  • Serves: 10

Recipe

Ingredients

  • 4 ounces (1/2 of an 8-ounce package) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup chocolate chips
  • 1 tablespoon vegetable shortening
  • 4 tablespoons finely chopped dry roasted salted peanuts

Directions

  1. Heat the oven to 400°F.  Stir the cream cheese, peanut butter, sugar and vanilla extract in a medium bowl until the mixture is smooth.

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface and roll into a 12-inch square.  Spread the cream cheese mixture on the pastry sheet to within 1/2-inch of the edge.  Roll up the pastry like a jelly roll.  Cut the pastry roll into about 20 (1/2-inch) slices.  Place the slices, cut-side down, on 2 baking sheets.

  3. Bake for 20 minutes or until the cookies are golden brown.  Let the cookies cool on the baking sheets on wire racks for 10 minutes.

  4. Microwave the chocolate chips and shortening in a microwavable bowl on HIGH for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.  Spread the chocolate mixture on half of each cookie and sprinkle each with 1/2 teaspoon peanuts.

Rolled Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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