Dessertscrazyforcrust5.0
Moose Munch Peanut Butter Cookies
An easy gluten-free peanut butter cookie filled with caramel corn (aka Moose Munch)!
👥 12 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Line two cookie sheets with Silpats or parchment paper.
2
Mix peanut butter, egg, sugars, and baking soda with a wooden spoon or hand mixer.
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3
Place moose munch in a large ziploc bag and use a rolling pin or similar object to lightly crush it. Add 1 cup to the dough and stir to incorporate.
4
Scoop balls of cookie dough onto your prepared cookie sheets. We used a 2 tablespoon cookie scoop for this step. Use the tines of a fork to gently flatten each cookie.
5
Press a little bit of the remaining crushed moose munch on the top of each cookie.
6
Bake for ⏱️ 8-10 minutes. Cool before removing from cookie sheets. Note: these cookies can be crumbly so be careful when picking them up or packing them in lunches.
7
Store cookies in an airtight container for up to 4 days. The caramel corn doesn't get soft or mushy! I don't recommend freezing these because that would make the caramel corn a little funky.
Nutrition Facts
calories
225 kcal
fat Content
13 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
19 g
sodium Content
154 mg
protein Content
6 g
cholesterol Content
16 mg
carbohydrate Content
31 g
saturated Fat Content
2 g
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