Prep Time 30m
Cook Time 12m
Ready Time 60m
Yield 6 dozen cookies

  • 1 (17.5 oz.) package Pillsbury™ Sugar Cookie Mix
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1/2 cup butter, melted
  • 2 large eggs, separated
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 2/3 cups finely chopped peanuts
  • 2/3 cup Smucker's® Caramel Flavored Topping
  • 1 1/4 teaspoons coarse sea salt or kosher salt
Preparation Directions
  • Step 1Heat oven to 350°F. Line baking sheets with parchment paper, if desired.
  • Step 2Beat cookie mix, flour, peanut butter, butter, 2 egg yolks, water and vanilla in large bowl with electric mixer on medium speed until soft dough is formed.
  • Step 3Whisk 2 egg whites until foamy. Shape dough into 60, 1-inch balls. Dip into egg whites, then roll in peanuts. Place on prepared baking sheets, 2 inches apart. Make a rounded indentation in the center of each cookie.
  • Step 4Bake 12 minutes. Remake rounded indentations in cookies. Fill each with scant 1/2 teaspoon caramel topping. Bake an additional 2 minutes or until lightly browned. Sprinkle each caramel center with a small pinch of coarse salt. Cool on baking sheets 5 minutes. Remove to wire rack to cool completely.
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