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Peanut Butter and Candy Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 tablespoon milk
- 24 miniature chocolate-coated caramel-topped nougat bars with peanuts
Directions
1. 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.
2. 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.
3. 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 KitchenPeanut 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)
- Servings Per Recipe 24,
- cal. (kcal) 125,
- Fat, total (g) 7,
- chol. (mg) 11,
- sat. fat (g) 3,
- carb. (g) 14,
- fiber (g) 1,
- pro. (g) 2,
- sodium (mg) 117,
- Percent Daily Values are based on a 2,000 calorie diet
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