Peanut Butter and Caramel Chip Cookies
Recipe from
Better Homes and Gardens
Double the cookie recipe of these yummy confections. They'll crawl off the cookie plate before you even finish placing them on it!
Servings:
about 30 cookies
Prep Time:
35 mins
Total Time:
44 mins
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Ingredients
-
2/3 cupcrunchy peanut buttersee savings
-
1/2 cupbutter, softenedsee savings
-
1/2 cupgranulated sugarsee savings
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1/2 cuppacked brown sugarsee savings
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1eggsee savings
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2 cupspackaged biscuit mixsee savings
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1 10-ounce packagemilk-chocolate-and-caramel-swirled pieces, or 1 1/2 cups semisweet chocolate pieces or milk-chocolate-and-peanut-butter piecessee savings
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1 teaspoonshorteningsee savings
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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.
TO STORE
Place cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.
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