Peanut Butter and Candy Cookies

Wrap honey-sweetened peanutty cookie dough around bite-size candy bars for doubly sweet treats. When miniature candy bars aren't available, cut 1-inch squares from regular-size bars.

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2.5 by 3 people

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  • Makes: 24 servings
  • Prep: 25 mins
  • Bake: 12 mins to 15 mins 350°F

Peanut Butter and Candy Cookies

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 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.

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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
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