Peanut Butter Sundae Cookies

Peanut Butter Sundae Cookies

Blogger Bree Hester of Baked Bree makes a cookie version of a childhood-favorite sundae. Learn to make this recipe with our how-to article.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

16

cookies

1
pouch (17.5 oz) Betty Crocker® peanut butter cookie mix
1
tablespoon water
3
tablespoons vegetable oil
1
egg
1/2
cup candy-coated peanut butter pieces
1/4
cup miniature marshmallows
1/3
cup milk chocolate chips
1
teaspoon vegetable oil
  1. Heat oven to 375°F. In medium bowl, stir cookie mix, water, 3 tablespoons oil and the egg until soft dough forms. Stir in peanut butter pieces.
  2. Drop dough with ice cream scoop onto ungreased cookie sheet. Flatten in crisscross pattern with fork.
  3. Bake 9 minutes. Press marshmallows onto cookies. Bake 3 minutes longer or until cookies are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
  4. In small microwavable bowl, microwave chocolate chips on Medium (50%) 30 seconds. Stir; continue to microwave in 10-second increments until melted. Add 1 teaspoon oil; stir until smooth. Drizzle chocolate over cookies.
Makes 16 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These cookies keep for 1 week stored in a tightly covered container.
Make a sweet and salty version by stirring some crushed pretzels into the dough. They add a nice crunch too!

Nutrition Information:

1 Serving (1 Serving)