Moose Munch Peanut Butter Cookies
An easy gluten-free peanut butter cookie filled with caramel corn (aka Moose Munch)!
- 1 cup peanut butter
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 3/4 cups Moose Munch any flavor, divided
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.
Serving: 1cookie | Calories: 225kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 154mg | Fiber: 1g | Sugar: 19g