Pillsbury Bake-Off Countdown: Toffee Roundabout Sandwich Cookies

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

The first recipe I came across on the Bake-Off media page was a winner, all right: Toffee Roundabout Sandwich Cookies. Seriously, you don't even need to taste one to know they're good. The recipe was developed by Joanne McGhee of Dothan, Alabama, and is described like so: "There's a dreamy, creamy, chocolate filling sandwiched between peanut butter cookies and then rolled into crunchy toffee bits."

I'm feeling more and more ready for the Bake-Off every moment!

Toffee Roundabout Sandwich Cookies

Prep Time: 30 Min
Total Time: 2 Hr 10 Min
Makes: 12 sandwich cookies


  • 1 roll Pillsbury refrigerated peanut butter cookie dough
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup Chocolate Flavored Hazelnut Spread
  • 3/4 cup powdered sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup milk chocolate toffee bits (from 8 oz package)


  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with parchment paper.
  2. Shape dough into 24 (1-inch) balls. Place 2 inches apart on cookie sheets.
  3. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. Meanwhile, in large bowl, beat cream cheese, hazelnut spread, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until smooth.
  5. For each cookie, spread 1 heaping tablespoon cream cheese mixture onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently until cream cheese mixture just extends past edge of cookie. Roll cream cheese edge of cookie sandwiches in toffee bits to generously coat.
  6. Refrigerate 1 hour or until filling is set. Store covered in the refrigerator.