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CHIPS AHOY! "Cookie Dough" Sandwiches

CHIPS AHOY! "Cookie Dough" Sandwiches

Make dessert a little better with our chickpea and peanut butter mixture that tastes like cookie dough. Kids love these - and you don't have to share your secret!

Prep time20 min
Total time20min
ServingsMakes 26 servings, 1 cookie sandwich each.
  • 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
  • ½ cup creamy peanut butter
  • ¼ cup unsweetened cocoa powder
  • 2 Tbsp. honey
  • 52 CHIPS AHOY! Cookies
  • Process all ingredients except cookies in food processor until ingredients are well blended and mixture pulls away from side of work bowl. 
  • Roll dough into 26 (1-1/4-inch) balls. Place 1 ball on each of 26 cookies; cover with remaining cookies to make 26 cookie sandwiches, gently pressing top cookies into peanut butter filling to secure. 
Recipe Tips
  • Note
    The cookie dough can be stored, tightly wrapped in plastic wrap, in refrigerator for up to 1 week.  Prepare sandwich cookies, a few at a time, as needed.  For best results, cookie sandwiches should be served within 1 hour after preparing. You will need to purchase 2 pkg. CHIPS AHOY! Cookies to make all 26 cookie sandwiches. 
  • Substitute
    Prepare using your favorite variety of nut butter, such as almond butter.
  • Variations:
    Prepare peanut butter filling as directed except substitute the following ingredients for the cocoa powder.  For Birthday Cake Cookie Dough, stir in 1/4 cup each multi-colored sprinkles and chopped white chocolate chips. For Chocolate Chip Cookie Dough, stir in 1/2 cup mini chocolate chips. For Oatmeal-Raisin Cookie Dough, stir in 1/4 cup each raisins and quick-cooking or old-fashioned oats.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 2.5g 
   Trans fat 0g 
Cholesterol 0mg 
Sodium 110mg 
Carbohydrate 21g 
   Dietary fiber 2g 
   Total sugars 9g 
   Added sugars 9g 
Protein 3g 
Vitamin A0 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium0 %DV
Iron8 %DV
Potassium2 %DV

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