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The Ladybugs' Recipes

Peanut Butter & Candy Cookies
From:  Becky
Ingredients:
1 3/4 c
1/2 c
1/2 tsp
1/4 tsp
1/2 c
1/2 c
1/4 c
1 T
24
all-purpose flour
granulated sugar
baking soda
salt
butter
creamy peanut butter
honey
milk
miniature chocolate-coated caramel-topped nougat bars with peanuts
Procedure:

1.  Preheat oven to 350ºF.
2.  In a large mixing bowl stir together flour, sugar, baking soda, and salt.
3.  Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs.
4.  Using a wooden spoon, beat in honey and milk until well combined.
5.  For each cookie, pat 1 tablespoon of the dough into a 2-inch circle.
6.  Place 1 piece of candy in the center of the circle.
7.  Shape the dough around candy to form 1 1/2-inch ball.
8.  Place the balls 2 inches apart on an ungreased cookie sheet.
9.  Bake for 12 to 15 minutes or until edges are light brown.
10.  Transfer cookies to a wire rack.
11.  Cool.

Makes 24.

Make-Ahead Tip: 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.

Nutritional Information:
    calories: 125
    total fat: 7g
    saturated fat: 3g
    cholesterol: 11mg
    sodium: 117mg
    carbohydrate: 14g
    fiber: 1g
    protein: 2g

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