Peanut Butter and Candy Cookies
- 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.
- 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.
- 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.
From the Test Kitchen
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.
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 Facts (Peanut Butter and Candy Cookies)
- Per serving:
- 125 kcal cal.,
- 7 g fat
- (3 g sat. fat,
- 11 mg chol.,
- 117 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet