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Toffee & Coconut Peanut Butter Crisps Recipe

Toffee & Coconut Peanut Butter Crisps

Prep Time: 15 Minutes

Skill Level: Beginner

Recipe Rating


  • 1 pouch (17.5 oz.) BETTY CROCKER Peanut Butter Cookie Mix
  • 2 tablespoons CRISCO Vegetable Oil
  • 1 tablespoon water
  • 1 egg
  • 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
  • 1 cup MOUNDS Sweetened Coconut Flakes


  • 1. Heat oven to 375°F. Line cookie sheet with parchment paper or lightly grease.
  • 2. Stir cookie mix, oil, water and egg in medium bowl until soft dough forms. Add toffee bits and coconut; work with hands until evenly blended.
  • 3. Shape dough into 1-inch balls. Place on prepared cookie sheet. With tines of fork, flatten ball. Flatten again in opposite direction, forming crisscross marks.
  • 4. Bake 8 to 10 minutes or until edges of cookie are golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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