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2 Ratings
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  • 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


Recipe Summary

30 mins
12 mins
42 mins
20 to 24 cookies


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.

  • 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.

  • 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; fat 11g; cholesterol 14mg; saturated fat 5g; carbohydrates 21g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 12g; protein 4g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 114mg; potassium 101mg; calcium 20.2mg; iron 0.7mg.