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Peanut Butter and Chocolate Chip Double Decker Cookies
Makes 3 dozen cookies.


1 - package (18-ounce) refrigerated peanut butter cookies
1 - package (18-ounce) refrigerated chocolate chip cookies
1 - can (16-ounce) chocolate fudge frosting
1/2 - cup creamy peanut butter


Preheat oven to 350F.

  • Cut peanut butter cookie dough into 36 equal pieces. 
  • Roll each into a ball. On ungreased cookie sheets, place dough balls 2 inches apart. 
  • With fork dipped in sugar, flatten each ball slightly in crisscross pattern. 
  • Bake 8 to 11 minutes or until light golden brown. 
  • Immediately remove from cookie sheets. Repeat with chocolate chip cookie dough.
  • In small bowl, combine frosting and peanut butter. 
  • Stir until well blended. 
  • Spread about 1 tablespoon frosting mixture on bottom of each peanut butter cookie. 
  • Top each with chocolate chip cookie, bottom side down. 
  • Gently press together.
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