CHIPS AHOY! "Cookie Dough" Sandwiches

Make dessert a little better with our chickpea and peanut butter mixture that tastes like cookie dough. Kids love these - and you don't have to share your secret!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 26 servings, 1 cookie sandwich each.

Ingredient list

1 can (15 oz.) chickpeas (garbanzo beans), rinsed
½ cup creamy peanut butter
¼ cup unsweetened cocoa powder
2 Tbsp. honey
52 CHIPS AHOY! Cookies

Directions

Process all ingredients except cookies in food processor until ingredients are well blended and mixture pulls away from side of work bowl.

Roll dough into 26 (1-1/4-inch) balls. Place 1 ball on each of 26 cookies; cover with remaining cookies to make 26 cookie sandwiches, gently pressing top cookies into peanut butter filling to secure.

Recipe Tips

Note
The cookie dough can be stored, tightly wrapped in plastic wrap, in refrigerator for up to 1 week. Prepare sandwich cookies, a few at a time, as needed. For best results, cookie sandwiches should be served within 1 hour after preparing. You will need to purchase 2 pkg. CHIPS AHOY! Cookies to make all 26 cookie sandwiches.
Substitute
Prepare using your favorite variety of nut butter, such as almond butter.
Variations:
Prepare peanut butter filling as directed except substitute the following ingredients for the cocoa powder. For Birthday Cake Cookie Dough, stir in 1/4 cup each multi-colored sprinkles and chopped white chocolate chips. For Chocolate Chip Cookie Dough, stir in 1/2 cup mini chocolate chips. For Oatmeal-Raisin Cookie Dough, stir in 1/4 cup each raisins and quick-cooking or old-fashioned oats.