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Peanut Butter Sundae Cookies

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  • Prep 15 min
  • Total 45 min
  • Servings 16
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Imagine your favorite sundae flavor in cookie form, and you've got the idea behind this clever recipe. It's easy to fix in a flash with Betty Crocker peanut butter cookie mix and some flavorful add-ins.
By Bree Hester
Updated Jan 7, 2013
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cookies keep for 1 week stored in a tightly covered container.
  • tip 2
    Make a sweet and salty version by stirring some crushed pretzels into the dough. They add a nice crunch too!


Nutrition Facts are not available for this recipe
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