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 min
  • Total Time 45 min
  • Servings 16

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.

Expert Tips

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!