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Peanut Butter Crunch Cookies

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Submitted by: BakingBabchi2

 

Using the caramel Crunch-n-Munch along with the double drizzle of peanut butter and chocolate makes these treats doubly delicious.
 

Ingredients

  • 1 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1-2 4 oz boxes caramel Crunch n Munch Peanut Butter
  • Drizzle:
  • 1 6 oz cup milk chocolate chips
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon butter
  • Chocolate Drizzle:
  • 1 1 oz square semisweet chocolate
  • 1 tablespoon butter

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Method

Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla extract. Combine flour and baking soda, gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle. Roll into 1 1/4 inch balls. Press a piece of Crunch-n-Munch into each then reshape balls. If Crunch-n-Munch pieces are to big, break into smaller pieces. Place 2 inches apart on ungreased cookie baking sheets. Bake 12-15 minutes or until edges are lightly browned. Cool at least 2 minutes before placing on wire racks to cool. PB drizzle: In a microwavesafe bowl, melt chocolate chips, peanut butter and butter then stir until smooth. Drizzle over cooled cookies. Chocolate drizzle: In a small microwave safe bowl, melt chocolate and butter then stir until smooth. Drizzle over cookies and let stand until set. Store in an airtight container.

 

Notes:

 

Number of Servings: 3 Dozen

 

Submitted by: BakingBabchi2 ()

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