This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
3/4 cup unsweetened cocoa powder
2 tsp. Maxwell House Instant Coffee Original Roast
1 tsp. baking soda
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 Tbsp. vanilla, divided
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 cup Kraft Peanut Butter with Honey
2 cups icing sugar
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How do I make it ?
Heat oven to 350ºF.
Combine first 4 ingredients. Beat butter and sugars in large bowl with mixer until light and fluffy. Beat in eggs, 1 at a time. Blend in 1 tsp. vanilla. Gradually beat in flour mixture until blended. Stir in semi-sweet chocolate.
Shape dough into 40 balls, using 2 Tbsp. for each. Place, 2 inches apart, on parchment-covered baking sheets.
Bake 10 min. or until slightly firm to the touch. Immediately use back of spatula to gently flatten tops of cookies. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Beat cream cheese, peanut butter and remaining vanilla in large bowl with mixer until blended. Gradually beat in icing sugar. Pair up like-sized cookies; fill with cream cheese mixture to make 20 sandwiches.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
Prepare using your favourite variety of Kraft Peanut Butter.
How to Store
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 9 g
Cholesterol 50 mg
Sodium 190 mg
Total carbohydrate 45 g
Dietary fibre 2 g
Sugars 32 g
Protein 4 g
20 servings, 1 cookie sandwich (89 g) each
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.