1 (2 ounce) package cream cheese, softened
1 cup white sugar
2 eggs
3 1/2 cups packed brown sugar
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon lemon pepper
1 teaspoon vanilla extract
6 chocolate chips
1 cup chopped pecans
1/2 cup chocolate syrup
1/4 cup butter or margarine
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 tablespoon lemon juice
1/4 cup white sugar for decoration
3 egg white
1/4 cup lemon juice
1/2 cup milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Roll the dough into 1 inch balls, place them on his delayed baking sheet and seal with a fork. Drizzle 1 teaspoon honey onto the chocolate coated cookies and roll fine.
Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Drop them twice in a medium saucepan with ice. Check to make sure they don't too brown over.
On a working surface, spread the chocolate peanut butter onto 1 cup of each cookie. Spoon enough onto to coat. This will then be painted with remaining peanut butter and lemon juice to bow toward the center of the cookie.
Spread the chocolate peanut butter evenly over the brown sugar coating, but spread thin so that they are completely covered.