Peanut Butter Snappers

Peanut Butter Snappers + enlarge image
1,886views
Makes:
22 servings
Yields:
22 to 24 cookies
Prep:
25 mins
Bake:
10 mins to 12 mins 375°F per batch
Cool:
2 mins per batch
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Peanut Butter Snappers

Ingredients
1
16 1/2 ounce package refrigerated peanut butter cookie dough
1/2
cup caramel baking bits
1 1/3
cups pecan halves
1

Directions

  1. Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. Arrange 22 to 24 clusters of 4 to 5 pecans about 2 inches apart on prepared cookie sheets; set aside. In a medium bowl stir together the cookie dough and baking bits. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing lightly into nuts.
  2. Bake for 10 to 12 minutes or until edges are golden. Immediately sprinkle each cookie with a slightly rounded teaspoon of chocolate pieces. Let stand for 2 minutes, then spread chips over cookies. Transfer cookies on the parchment paper to a wire rack; let cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

(Peanut Butter Snappers)
    Per serving:
  • 195 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 6 mg chol.,
  • 98 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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