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  Peanut butter crackers get stuffed in chocolate cookies made with Betty Crocker® cookie mix. A delicious dessert. Ingredients Cookies 1/2 cup butter or margarine, cut-up 1 cup semisweet chocolate chips (6 oz) 2 tablespoons peanut butter 1 pouch Betty Crocker™ chocolate chip cookie mix 1 egg 30 mini peanut butter cracker sandwiches Drizzle 1 cup peanut butter chips (6 oz) 1 to 2 teaspoons vegetable oil Steps 1  In large microwavable bowl, microwave butter, chocolate chips and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix and egg until well blended. Refrigerate dough 30 minutes or until firm enough to scoop. 2  Heat oven to 375°F. For each rounded measuring tablespoon dough, place 1 peanut butter cracker in center, forming dough into ball around cracker. Onto ungreased cookie sheets, place dough balls 2 inches apart. 3  Bake 9 to 11 minutes or until tops are dry (cookies will st...

  Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that’s so easy to pull off! Ingredients 1 pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix Butter, water and egg called for on cookie mix pouch 2 bars (1.55 oz each) Hershey'smilk chocolate candy 1/2 cup coarse white sparkling sugar Steps 1  Heat oven to 375°F. Make cookie dough as directed on pouch. 2  Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Reserve remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet. 3  Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in airtight container at room temperature.

  These extra-easy cake-mix cookies are stuffed with soft caramels and drizzled with caramel for the perfect finish that every caramel lover will appreciate. Ingredients Cookies 1 box Betty Crocker™ Super Moist™ yellow cake mix 1/3 cup Gold Medal™ all-purpose flour 1/3 cup butter, melted 1/4 cup caramel sauce 1 egg 2 tablespoons water 1 1/2 teaspoons vanilla 20 Lancaster™ caramel soft crèmes, unwrapped (from 8-oz package) 1/2 cup coarse white sparkling sugar Garnish 2 tablespoons caramel sauce Steps 1  Heat oven to 350°F. Line cookie sheets with cooking parchment paper. 2  In large bowl, stir together cake mix and flour. In small bowl, stir melted butter, 1/4 cup caramel sauce, egg, water and vanilla until blended. Add butter mixture to cake mix-flour mixture; beat with spoon until well blended. Cover and refrigerate 30 minutes. 3  Shape dough into 20 (2-inch) balls. Press 1 caramel into center of each cookie, making sure to form dough around caramel to enclose; resh...

  Oh yes, we did make a pan of brownies just to stuff them inside chocolate chip cookies! And once you try 'em, you'll understand why. Ingredients 1 box (18.3 oz) Betty Crocker™ Chocolate Fudge Brownie Mix Water, vegetable oil and eggs called for on brownie mix box 1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip 1/2 cup butter, softened 2 tablespoons Gold Medal™ all-purpose flour 1 egg Steps 1  Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour. 2  In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.) 3  Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cooki...

  When it comes to chocolate and peanut butter, we believe that more is more—and these cookies prove it! They’re packed with tasty add-ins like peanut butter M&M's™ and Reese's® peanut butter cups. Ingredients 1 box (18.3 oz) Betty Crocker™ fudge brownie mix 1/2 cup butter, melted 1 egg 1 tablespoon Gold Medal™ all-purpose flour 1 tablespoon water 24 Reese's peanut butter cups miniatures, unwrapped 3/4 cup M&M's® peanut butter chocolate candies Steps 1  Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg, flour and water until well blended. Let stand 15 minutes. 2  Shape dough into 24 (1 1/2-inch) balls. For each cookie, flatten ball into palm of hand to about 2-inch circle. Press 1 peanut butter cup, bottom side down, into center. Wrap edges of dough around it to completely enclose; reshape into ball. Place 2 inches apart on large ungreased cookie sheets. Press M&M’s™ candies on tops of cookies. 3  Bake 10 to 12 minutes or until edges ...

  These adorable cookie cups are easy as pie—actually, they’re easier! Betty Crocker™ sugar cookie mix and spiced pie filling provide a shortcut start to these irresistible apple treats that are perfect for fall. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix Flour, butter and egg called for on cookie mix pouch for cutout cookies 1 1/2 cups apple pie filling with more fruit (from 21-oz can) 1 teaspoon sugar 1/8 teaspoon ground cinnamon Steps 1  Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour. 2  In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Measure 2 cups of the dough, and set aside remaining dough. Using the 2 cups of dough, firmly press a heaping tablespoon of dough into bottom of each muffin cup. 3  Chop apple pie filling into small pieces; place a generous 2 teaspoons pie filling in center of each cookie cup. On floured surface, roll remaining dough 1/8 inch thick. ...

  Peanut butter lovers will go nuts for this giant skillet cookie packed with Reese's™ Peanut Butter Cups™ Minis and extra peanuts. Take it up a notch by serving it warm, topped with vanilla ice cream. Ingredients 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix Vegetable oil, water and egg called for on cookie mix pouch 1/3 cup chopped cocktail peanuts 1 bag (8 oz) Reese's Peanut Butter Cups™ Minis Vanilla ice cream, if desired Steps 1  Heat oven to 350°F. 2  In large bowl, mix cookie mix, oil, water, egg and peanuts with spoon until soft dough forms. Stir in 1 cup of the peanut butter cups. Press dough in bottom of ungreased 10-inch cast-iron skillet. Sprinkle remaining peanut butter cups over top. 3  Bake 26 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out almost clean. Do not overbake. Cool 15 minutes on cooling rack. Use large spoon for serving. Serve warm with scoops of ice cream.

  Betty makes it easy to bake in a sweet surprise. These peanut butter cookie cups might begin as a simple recipe for homemade cookies, but they have a delicious and distinct surprise inside - a miniature Reese’s™ peanut butter cup! They’re baked in miniature muffin tins, which gives them the fun shape of peanut butter cups, and then a Reese’s™ cup is pressed into the cookie minutes before they are done baking. While we love these delicious Reese’s™ peanut butter cup cookies on their own any day of the week, we also encourage you to dress them up with a scoop of ice cream, drizzle them with chocolate sauce and peanut butter sauce, and transform them into a truly decadent and delicious dessert. Ingredients 1 cup Gold Medal™ all-purpose flour 1 teaspoon baking soda 1/8 teaspoon salt 1/2 cup sugar 1/3 cup creamy peanut butter 1/4 cup butter or margarine, softened 1 egg 2 tablespoons whipping cream 1 teaspoon vanilla 1/4 cup chopped unsalted peanuts 1 bag (12 oz) Reese's peanut butter ...