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
Preparation
Heat oven to 350°F.
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.
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.
