One 17.5-ounce package sugar cookie mix
2 tablespoons unsweetened cocoa powder, plus more for dusting
1/2 cup (8 tablespoons) butter, softened
1 large egg
Chocolate Peanut Butter Filling, recipe follows
Sliced bananas, optional
5 ounces semisweet chocolate, chopped
1/2 cup creamy peanut butter
1/4 cup heavy whipping cream
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, combine the cookie mix and cocoa powder. Add the butter and egg, stirring until combined. Roll the dough into 1 1/2-inch balls. (You should have about 30.) Place on the lined baking sheets and flatten slightly. Bake until the edges of the cookies are crisp, 9 to 11 minutes. Let cool on the baking sheets for 2 minutes. Remove the cookies from the sheets and cool completely on wire racks.
Spread about 1 teaspoon Chocolate Peanut Butter Filling over the flat side of half the cookies. Add the banana slices if desired. Cover with the remaining cookies, flat side down. If using bananas, serve immediately.
In a small saucepan, combine the chocolate, peanut butter and heavy cream. Cook over low heat, stirring frequently, until the chocolate is melted and smooth. Let cool for 15 minutes.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.