| Ingredients |
- 1 Package (18 oz.) Refrigerated Sugar Cookie Dough
- 1 (8oz.) Package Cream Cheese
- 1/4 Cup Creamy Peanut Butter
- 1/2 Cup Packed Brown Sugar
- 1/2 Teaspoon Vanilla Extract
- 2 Medium Apple(s)
- 1/4 Cup Caramel Sauce
- 1/2 Cup Chopped Peanuts
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| Directions |
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Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
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Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
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Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
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Drizzle carmel sauce evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.
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| 16 servings | |