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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Servings: 30
Yield: About 30 cookies
Prep Time: 35 mins
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Ingredients
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    2/3  cup 
    crunchy peanut butter
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    1/2  cup 
    butter, softened
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    1/2  cup 
    granulated sugar
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    1/2  cup 
    packed brown sugar
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    1   
    egg
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    2   cups 
    packaged biscuit mix
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    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
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    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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