Peanut Butter and Caramel Chip Cookies
- Cook Time: 8 - 10 minutes per batch
- Servings: 30 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 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
Preheat oven to 375 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.
Drop dough portions by rounded measuring tablespoon 2 inches apart onto a cookie sheet lined with Reynolds® Parchment Paper.
Bake in preheated oven for 8 to 10 minutes or until bottoms begin to brown.
Meanwhile, in a small saucepan, combine remaining chocolate pieces and the shortening; heat and stir over low heat until melted. Cool slightly. Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack; cool. Drizzle with melted chocolate mixture.
Place cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.
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