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
