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Peanut Butter Sundae Cookies

Bree Hester
Created January 10, 2017
Get the kids in the kitchen and bake up a batch of butter cookies with peanut butter candies, marshmallows and chocolate drizzle.

When I was a little girl, my mom would take us out to lunch on half-days from school. We would go to our favorite restaurant, and if we were good, we could order a sundae from the dessert menu. My favorite sundae was made with vanilla ice cream, peanut butter, marshmallow, chocolate sauce and a generous sprinkle of peanut butter candies. It was a rare treat, but one that I could never get enough of. 

Now that I am a grown up, I still love this flavor combination, so I decided to make a cookie inspired by my favorite childhood treat. 

I started with a pouch of Betty Crocker® peanut butter cookie mix and made it according to the package directions.

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I added candy coated peanut butter pieces.

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I used a large ice cream scoop to portion the cookies and placed them on an ungreased cookie sheet. I got 16 cookies out of one pouch.

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Use a fork to flatten and add a crisscross pattern.

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Bake for 9 minutes, or until they are almost ready to come out of the oven.

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Press mini marshmallows into the cookies and put back into the oven for 2 to 3 minutes more.

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Cool completely on a cooling rack.

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Make the chocolate drizzle and drizzle over the cookies.

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Peanut Butter Sundae Cookies

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Ingredients

    • 1pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
    • 1tablespoon water
    • 3tablespoons vegetable oil
    • 1egg
    • 1/2cup candy-coated peanut butter pieces
    • 1/4cup miniature marshmallows
    • 1/3cup milk chocolate chips
    • 1teaspoon vegetable oil

Directions

  • 1Heat 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.
  • 2Drop dough with ice cream scoop onto ungreased cookie sheet. Flatten in crisscross pattern with fork.
  • 3Bake 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.
  • 4In 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.

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