Candy-Topped Peanut Butter Cookies

Vegetarian
Gluten Free
Candy-Topped Peanut Butter Cookies
125 min.
48
90kcal

Suggestions


Indulge your sweet tooth with these delightful Candy-Topped Peanut Butter Cookies, a perfect treat for any dessert lover! With their rich, creamy peanut butter base and a luscious chocolate caramel center, these cookies are sure to impress family and friends alike. Not only are they vegetarian and gluten-free, but they also pack a punch of flavor in every bite, making them an ideal choice for gatherings or a cozy night in.

Imagine the aroma of freshly baked cookies wafting through your kitchen as you prepare this easy-to-follow recipe. The combination of sweetened condensed milk and peanut butter creates a soft, chewy texture that melts in your mouth, while the chocolate-covered caramel adds a decadent touch that elevates these cookies to a whole new level. Each cookie is a delightful surprise, with a warm, gooey center that will have everyone reaching for seconds.

Ready in just over two hours, this recipe yields 48 scrumptious cookies, making it perfect for parties, bake sales, or simply to satisfy your cravings. With only 90 calories per cookie, you can enjoy these treats without the guilt. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible Candy-Topped Peanut Butter Cookies that will leave everyone asking for your secret!

Ingredients

  • 14 oz condensed milk sweetened canned (not evaporated)
  • cup creamy peanut butter 
  • teaspoon vanilla 
  • tablespoons sugar 
  • 48  rolos (from 12-oz bag)
  • cups frangelico 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 375°F. In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until well blended.
  2. Stir in Bisquick mix and vanilla until well blended.
  3. Shape dough into 48 (1-inch) balls. Measure sugar into small bowl. Dip top of each ball into sugar. On ungreased cookie sheets, place balls 2 inches apart.
  4. Bake 7 to 9 minutes. Firmly press 1 caramel into center of each cookie.
  5. Bake about 1 minute or until chocolate begins to soften and cookie begins to turn light golden brown. Cool 2 to 3 minutes.
  6. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts

Calories90kcal
Protein9.29%
Fat45.55%
Carbs45.16%

Properties

Glycemic Index
3.02
Glycemic Load
3.4
Inflammation Score
-1
Nutrition Score
1.7900000013735%

Nutrients percent of daily need

Calories:90.2kcal
4.51%
Fat:4.72g
7.27%
Saturated Fat:1.87g
11.67%
Carbohydrates:10.53g
3.51%
Net Carbohydrates:10.22g
3.72%
Sugar:9.66g
10.73%
Cholesterol:3.53mg
1.18%
Sodium:44.85mg
1.95%
Alcohol:0.03g
100%
Alcohol %:0.18%
100%
Protein:2.17g
4.34%
Phosphorus:43.41mg
4.34%
Manganese:0.08mg
3.98%
Vitamin E:0.57mg
3.79%
Vitamin B3:0.74mg
3.67%
Calcium:34.83mg
3.48%
Vitamin B2:0.05mg
3.06%
Magnesium:11.24mg
2.81%
Selenium:1.45µg
2.07%
Potassium:72.41mg
2.07%
Zinc:0.21mg
1.43%
Vitamin B6:0.03mg
1.41%
Folate:5.53µg
1.38%
Fiber:0.31g
1.25%
Copper:0.02mg
1.2%
Vitamin B5:0.12mg
1.19%
Vitamin B1:0.02mg
1.07%