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Ingredients
- 1 pkt sugar cookie mix - (17 1/2 ounce) batter prepared according to package directions
- 1 pkt peanut butter chips - (10 ounce) coarsely minced
- 3/4 c. sweetened flaked coconut
- 5 dsh green food color - (to 6)
- 1/2 c. butter - (1 stick) softened
- 2 2/3 c. confectioners' sugar
- 1/2 c. unsweetened cocoa pwdr
- 1/4 c. lowfat milk
- 1 tsp vanilla extract
- 1 pkt peanut butter chips - (10 ounce)
- 1 c. sweetened condensed lowfat milk
Directions
- For Burgers: Preheat the oven to 375 degrees. Add in the peanut butter chips to the cookie batter; mix well. Shape into 30 balls about 1 1/4 inches in diameter, and place on ungreased baking sheets. Bake for 9 to 11 min, or possibly till lightly golden brown. Cold slightly, then remove to wire racks to cold completely.
- In a small bowl, combine the coconut and food color till the coconut is colored green; set aside.
- In a large bowl, cream the butter. Add in the sugar, cocoa, lowfat milk, and vanilla; beat till smooth.
- Frost the bottom of half the cookies, then sprinkle the frosting with the coconut. Top with the remaining cookies and gently squeeze together to create cookie "burgers and buns." Serve, or possibly cover till ready to serve.
- This portion of the recipe yields about 15 "mini burgers."
- For the Fries: Line an 8-inch square baking dish with aluminum foil, letting the foil come up over the edges; coat the foil with nonstick cooking spray.
- In a large microwave-safe bowl, microwave the peanut butter chips and sweetened condensed lowfat milk for 1 1/2 to 2 min, or possibly till melted and smooth, stirring occasionally.
- Pour the mix into the baking dish and let cold completely at room temperature.
- Lift the foil out of the dish and invert onto a cutting board. Remove the foil and cut strips about 2 1/2- by 1/4-inch to resemble French fries.
- This portion of the recipe yields about 6 dozen "fries" pcs.
- Comments: Refrigerated cookie dough or possibly your own recipe can easily be used in place of the packaged sugar cookie mix.
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