Wrap peanut butter cookie dough around bite-size candy bars to create two treats in one. If miniature candy bars aren't available, cut regular-size bars into 1-inch squares.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
12 mins
total:
37 mins
Servings:
40
Yield:
40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat peanut butter, butter or margarine, and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour with a wooden spoon.

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  • Insert a wooden stick into each candy bar piece. Form about 2 tablespoons of dough into a ball around each candy bar piece, making sure the candy is completely covered. If desired, roll ball in decorative candies, nuts, or colored sugar, gently pressing candies or nuts into dough. Place the cookies 2-1/2 inches apart on an ungreased cookie sheet.

  • Bake in a 325 degree F oven for 15 to 20 minutes or until set. Cool on cookie sheet for 5 minutes. Transfer to wire racks; cool completely. If desired, drizzle or frost the cookies with melted chocolate or canned frosting. Makes about 40 cookies.

Test Kitchen Tip:

Be sure the dough completely covers the candy bar pieces on the sticks before baking the cookies so none of the melted candy escapes.

Nutrition Facts

162 calories; fat 9g; cholesterol 17mg; saturated fat 3g; carbohydrates 18g; insoluble fiber 1g; protein 3g; sodium 114mg.
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