I tried this recipe years ago at a Pampered Chef party and really liked it. I hadn't made it for such a long time, so I decided to make it over the weekend. Hope you enjoy!
1 package (18oz) refrigerated sugar cookie dough
1 package (8oz) cream cheese, softened
1/2 C packed brown sugar
1/4 C creamy peanut butter
1/2 tsp vanilla
2 medium Granny Smith apples
1/4 C caramel ice cream topping
1/2 C peanuts, chopped
- Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured rolling pin, 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 a serrated bread knife; cool completely on baking stone.
- Peel, core and slice apples into roughly 1/8 inch slices. Arrange the slices evenly over the cream cheese mixture.
- Microwave ice cream topping on high for 30-45 seconds or until warm; drizzle evenly over apples. Sprinkle chopped peanuts over the apples. Cut into wedges.