Peanut Butter Snappers
These pecan-studded cookies have it all, peanut butter, caramel and chocolate! Whip up a batch of these easy treats to share with family and friends.
1 (16.5-ounce) package refrigerated peanut butter cookie dough
1/2 cup caramel baking bits
1 1/3 cups pecan halves
1 cup semisweet chocolate pieces
- Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper. Arrange 22 to 24 clusters of 4 to 5 pecans about 2-inches apart on prepared cookie sheets; set aside.
- In a medium bowl stir together the cookie dough and baking bits. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing lightly into nuts.
- Bake for 10 to 12 minutes or until edges are golden. Immediately sprinkle each cookie with a slightly rounded teaspoon of chocolate pieces. Let stand for 2 minutes, then spread chips over cookies. Transfer cookies on the parchment paper to a wire rack; let cool.
- make a spreading consistency. Stir in maraschino cherries.
Makes 22 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutritional Information Per Serving (1/22 of recipe): 195 kcal cal., 13g fat (3g sat. fat, 2g polyunsaturated fat, 6g monounsatured fat), 6mg chol., 98mg sodium, 21g carb., 1g fiber, 8g sugar, 3g protein.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.