Preheat oven to 350°F. Line two cookie sheets with Silpats or parchment paper.

Mix peanut butter, egg, sugars, and baking soda with a wooden spoon or hand mixer.

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.

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.

Press a little bit of the remaining crushed moose munch on the top of each cookie.

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.

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.