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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter and Caramel Chip Cookies

Makes: 30 servings Yield: About 30 cookies
Prep 35 mins Bake 375°F 8 mins to 10 mins Cool 1 min
Peanut Butter and Caramel Chip Cookies
Ingredients
  • 2/3  cup  crunchy peanut butter
  • 1/2  cup  butter, softened
  • 1/2  cup  granulated sugar
  • 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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