Krinkle Cookie Sandwiches with Peanut Cream Filling – a delicious recipe with brownie mix, water, powdered sugar, Cream Cheese, BUTTER Creme Variegate, white chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat brownie mix, OREO Pieces and water in bowl of mixer fitted with paddle attachment on medium-low speed until well blended.
2
Shape into 96 balls (or into 16 balls for trial recipe), using #50 scoop; coat with powdered sugar.
3
Place, 3 inches apart, in parchment paper-lined sheet pans.
4
Bake in 300 degrees F-convection oven 10 min.
5
or until centers are set.
6
Cool 2 min.
7
in pans.
8
Remove to wire racks; cool completely.
9
Beat cream cheese and Variegate in bowl of mixer fitted with paddle attachment on medium-low speed until blended, stopping occasionally to scrape side of bowl.
10
Fold in remaining ingredients.
11
For each serving: Spread about 1-1/2 Tbsp.
12
cream cheese mixture onto bottom of 1 cookie; top with second cookie, bottom-side down.
13
Keep refrigerated.
413
kcal
Calories
28
g
Fat
40
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/4 gal. brownie mix, 4-1/2 cups OREO Pieces-Small, 2 cups water, 1-1/2 qt. powdered sugar, and more.
Yes, Krinkle Cookie Sandwiches with Peanut Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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