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1 1/2
cups all-purpose flour
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1 1/2
cups sugar
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1/4
teaspoon baking soda
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1/8
teaspoon salt
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1/2
cup cold 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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1/2
12 ounce package chocolate-covered peanut clusters or 1-1/3 cups (8 oz.) candy-coated peanut butter pieces
1. Preheat oven to 350 degree 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 coarse crumbs. Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir until combined.
2. 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.
3. 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. 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.
- Servings Per Recipe 20,
- Calories 190,
- Protein (gm) 4,
- Carbohydrate (gm) 21,
- Fat, total (gm) 11,
- Cholesterol (mg) 14,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 12,
- Vitamin A (IU) 194,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 114,
- Potassium (mg) 101,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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