Candy Bar Peanut Butter Cookies

This idea works with almost any small candy that will fit within the dough.

Yield: 20 to 24 cookies

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F.
2. 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 coarse crumbs.
3. Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir until combined.
4. 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.
5. 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; cool.
6. If desired, freeze cookies in a freezer container or freezer bag up to three months; thaw about 15 minutes before serving.

Notes

If peanut clusters are larger than 1 inch, cut them into two pieces, using one piece per cookie.

Nutrition

Per cookie: 190 cal., 11g total fat (5g sat. fat), 14mg chol., 114mg sodium, 21g carb., 1g fiber, and 4g pro
Daily Values: 4% vit. A, 0% vit. C, 2% calcium, 4% iron

Attribution

Better Homes and Gardens magazine, September 2001