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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter and Candy Cookies

Makes: 24 servings
Prep 25 mins Bake 350°F 12 mins to 15 mins
Peanut Butter and Candy Cookies
  • 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

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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