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!


Peanut Butter and Caramel Chip Cookies

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Servings: 30
Yield: About 30 cookies
Prep Time: 35 mins
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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.
Storage
  • Place cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.
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