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Candy Bar Peanut Butter Cookies
This idea works with almost any small candy that will fit within the dough.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 tablespoon milk
- 1/2 of a 12-ounce package chocolate-covered peanut clusters or 1 1/3 cups (8 ounces) candy-coated peanut butter pieces
- Heat oven to 350 degrees F.
- In a large mixing bowl stir together the flour, sugar, baking soda and salt.
Using a pastry blender, cut in the butter and peanut butter until mixture resembles
- Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir
- For each cookie, shape a well-rounded tablespoon of dough into a ball. Flatten
in the palm of your hand. Place an approximate 1-inch peanut cluster* or a slightly
rounded teaspoon of small candy-coated peanut butter pieces in the center of the
dough. Shape dough up and around candy, rolling into a ball. Place 2 inches apart
on an ungreased cookie sheet.
- Bake about 12 minutes or until the bottoms of cookies are lightly browned. Let
stand for 1 minute on cookie sheet before removing. Transfer cookies to wire rack;
- If desired, freeze cookies in a freezer container or freezer bag up to three
months; thaw about 15 minutes before serving.
Yield: 20 to 24 cookies
If peanut clusters are larger than 1 inch, cut them into two pieces, using
one piece per cookie.
Nutrition facts per cookie: 190 cal., 11 g total fat (5 g sat. fat), 14 mg
chol., 114 mg sodium, 21 g carb., 1 g fiber, and 4 g pro
Daily Values: 4% vit. A, 0% vit. C, 2% calcium, and 4% iron
Source: Better Homes and Gardens, September 2001