Peanut Butter and Caramel Chip Cookies

Double the cookie recipe of these yummy confections. They'll crawl off the cookie plate before you even finish placing them on it!

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  • Makes: 30 servings
  • Yields: About 30 cookies
  • Prep: 35 mins
  • Bake: 8 mins to 10 mins 375°F
  • Cool: 1 min
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Peanut Butter and Caramel Chip Cookies
Ingredients
2/3
cup crunchy peanut butter
1/2
cup packed brown sugar
1
egg
2
cups packaged biscuit mix
1
10 ounce package milk-chocolate-and-caramel-swirled pieces, or 1 1/2 cups semisweet chocolate pieces or milk-chocolate-and-peanut-butter pieces
1
teaspoon shortening
Directions
  1. Preheat oven to 375 degrees F. In a large bowl, combine peanut butter, butter, granulated sugar, and brown sugar; beat with an electric mixer on medium speed until creamy. Add egg, beating until combined. Add biscuit mix, beating on low speed just until mixture is combined. Stir in 1 cup of the chocolate pieces.
  2. Drop dough portions by rounded measuring tablespoon 2 inches apart onto an ungreased cookie sheet.
  3. Bake in preheated oven for 8 to 10 minutes or until bottoms begin to brown.
  4. Meanwhile, in a small saucepan, combine remaining chocolate pieces and the shortening; heat and stir over low heat until melted. Cool slightly.
  5. Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack; cool. Drizzle with melted chocolate mixture. Makes about 30 cookies.
From the Test Kitchen

Place cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.

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