• 2 Ratings

This idea works with almost any small candy that will fit within the dough of these savory peanut butter cookies.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degree F. In a large mixing bowl stir together the flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir until combined.

Instructions Checklist
  • For each cookie, shape a well-rounded tablespoon of dough into a ball. Flatten in the palm of your hand. Place an approximate 1-inch peanut cluster* or a slightly rounded teaspoon of small candy-coated peanut butter pieces in the center of the dough. Shape dough up and around candy, rolling into a ball. Place 2 inches apart on an ungreased cookie sheet.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake about 12 minutes or until the bottoms of cookies are lightly browned. Let stand for 1 minute on cookie sheet before removing. Transfer cookies to wire rack; cool. If desired, freeze cookies in a freezer container or freezer bag up to three months; thaw about 15 minutes before serving. Makes 20 to 24 cookies.


If peanut clusters are larger than 1 inch, cut them into two pieces, using one piece per cookie.

Nutrition Facts

190 calories; 11 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 14 mg cholesterol; 114 mg sodium. 101 mg potassium; 21 g carbohydrates; 1 g fiber; 12 g sugar; 4 g protein; 0 RE vitamin a; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;


2 Ratings
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