Chocolate Stuffed Graham Double Peanut Butter Cookies

I have a problem.

I took a nap the other day.  It was sunny.  Kids were playing in the backyard on the swingset.  There were tomatoes in the garden.

Then I woke up, and it’s December.


Like, three weeks until Christmas, UPS and I are having an affair thanks to internet shopping, and holy heck, I never got around to that 2015 Organizer I was going to use EVERY DAY TO STAY ORGANIZED.

But here I am, groggy still from the time travel, and it’s time to make holiday goodies.


These cookies work for that.  Chocolate Stuffed Graham Double Peanut Butter Cookies.


Prep Time: 10 minutes
Total Time: 22 minutes
Servings: 12 cookies


For Cookies:

1 package Krusteaz Double Peanut Butter Cookie Mix
1 large egg, beaten
¼ cup butter, softened
¼ cup cream cheese, softened
1/3 cup chocolate chips or chunks

For Dredge:

¼ cup panko bread crumbs
¾ cup graham cracker crumbs
1 large egg, beaten


Preheat oven to 350°F.  If necessary, soften cold butter and cream cheese in microwave 1 on HIGH power for 10-15 seconds. For best results, do not melt butter. 

Stir together cookie mix, egg, butter and cream cheese until dough forms, hand kneading if necessary.  Scoop dough into 12 large balls, and stuff with a few chocolate chips, reforming into balls.

Combine the graham crumbs and panko in a shallow bowl.  Dredge each stuffed cookie in egg, followed by the graham mixture.  Place cookie onto a prepared baking sheet, lightly pressing into a disc.

Bake 10-12 minutes.  Cool 5 minutes and remove from pan. Store cooled cookies in airtight container.


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