Ingredients: |
Ingredients: 1 pkg (20 oz) refrigerated sugar cookie dough
1/4 cup creamy peanut butter
1 pkg (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/2 teaspoon vanilla
2 medium Granny Smith apples, peeled, cored, and sliced
1 cup lemon- lime soda
Ground cinnamon
1/4 cup caramel ice cream topping
1/2 cup chopped peanuts
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Directions: |
Directions:Preheat oven to 350F. Remove 1/2 cup of cookie dough and reserve for another use (I use the whole thing). Roll dough into a 14 inch circle using lightly floured roller (I use a square pan with my fingers). Bake 11-14 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from stone with serrated bread knife; cool completely (I use square disposable pans (comes in a set of 2) so it bends and can flip into the 2nd pan - you have a cover when you're done and it still cools nicely).
Combine peanut butter, cream cheese, brown sugar, and vanilla in 1 qt. batter bowl, mixing until smooth; spread over top of cookie. (If you mix this right after you throw cookie dough in oven and then set on top of oven, it slightly warms to mix smoother)
Dip apple slices in lemon-lime soda to prevent browning; arrange over cream cheese mixture. Sprinkle lightly with cinnamon. Drizzle caramel over apples. (To heat caramel topping, microwave on HIGH 30-45 seconds or until warm). Sprinkle with peanuts, Cut with pizza cutter.
Yield: 16 servings
Approximately 228 calories and 11 grams of fat per serving.
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