Peanut Butter and Candy Cookies
Recipe from Better Homes and Gardens

Wrap honey-sweetened peanutty cookie dough around bite-size candy bars for doubly sweet treats. When miniature candy bars aren't available, cut 1-inch squares from regular-size bars.


Peanut Butter and Candy Cookies

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Servings: Makes 24.
Prep Time: 25 mins
Total Time: 37 mins
Related Categories: Cookies
 
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Ingredients
  • 1-3/4  cups
    all-purpose flour
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  • 1/2  cup
    granulated sugar
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  • 1/2  teaspoon
    baking soda
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  • 1/4  teaspoon
    salt
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  • 1/2  cup
    butter
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  • 1/2  cup
    creamy peanut butter
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  • 1/4  cup
    honey
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  • 1  tablespoon
    milk
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  • 24 
    miniature chocolate-coated caramel-topped nougat bars with peanuts
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Directions
1.
In a large mixing bowl stir together flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Using a wooden spoon, beat in honey and milk until well combined.
2.
For each cookie, pat 1 tablespoon of the dough into a 2-inch circle. Place 1 piece of candy in the center of the circle. Shape the dough around candy to form 1 1/2-inch ball. Place the balls 2 inches apart on an ungreased cookie sheet.
3.
Bake in a 350 degree F oven for 12 to 15 minutes or until edges are light brown. Transfer cookies to a wire rack; cool. Makes 24.

Peanut Butter Cookies
Mix dough as directed. Shape into 1-inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake and cool as directed.

Make-Ahead Tip
Bake cookies as directed; cool completely. Place in a freezer container or bag; seal and freeze for up to 3 months. Before serving, thaw for 15 minutes.
Nutrition information
Calories 125, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 11 mg, Sodium 117 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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