Recipe for Candy Bar Peanut Butter Cookies


    Candy Bar Peanut Butter Cookies

    Source: Better Homes and Gardens, September 2001

    This idea works with almost any small candy that will fit within the dough.

    1 1/2 cups all-purpose flour
    1 1/2 cups granulated sugar
    1/4 teaspoon baking soda
    1/8 teaspoon salt
    1/2 cup cold butter
    1/2 cup creamy peanut butter
    1/4 cup honey
    1 tablespoon milk
    1/2 of a 12-ounce package chocolate-covered peanut
        clusters or 1 1/3 cup (8 ounce) candy-coated
        peanut butter pieces

    Preheat oven to 350 degrees 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.

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

    Nutrition facts per cookie: 190 cal., 11 g total fat (5 g sat. fat), 14 mg chol., 114 mg sodium, 21 g carb., 1 g fiber, and 4 g pro

    Daily Values: 4% vit. A, 0% vit. C, 2% calcium, and 4% iron