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Candy Bar Peanut Butter Cookies

Source of Recipe

Posted by Linda Roth


Recipe Introduction

Source: Better Homes and Gardens, September 2001

List of Ingredients

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

1 1/2 C. all-purpose flour
1 1/2 C. sugar
1/4 tsp. baking soda
1/8 tsp. salt
1/2 C. cold butter
1/2 C. creamy peanut butter
1/4 C. honey
1 T. milk
1/2 of a 12-oz. pkg. chocolate-covered peanut
clusters or 1 1/3 C. (8 oz.) candy-coated
peanut butter pieces



Recipe

Preheat oven to 350ºF.

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.

Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir until combined.

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 stnad for 1 minute on cookie sheet before removing. Transfer cookies to wire rack; cool.
If desired, freeze cookies in a freezer container or freezer bag up to three months; thaw about 15 minutes before serving. Makes 20 to 24 cookies.

* Note: 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 carbo., 1 g fiber, and 4 g pro.

Daily Values: 4% vit. A, 0% vit. C, 2% calcium, and 4% iron