Peanut Butter and Candy Cookies
- Cook Time: 12 - 15 minutes per batch
- Servings: 24
- Course: Dessert
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- 1-3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 tablespoon milk
- 24 miniature chocolate-coated caramel-topped nougat bars with peanuts
In a large mixing bowl stir together flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Using a wooden spoon, beat in honey and milk until well combined.
For each cookie, pat 1 tablespoon of the dough into a 2-inch circle. Place 1 piece of candy in the center of the circle.
Shape the dough around candy to form 1 1/2-inch ball. Place the balls 2 inches apart on a cookie sheet lined with Reynolds® Parchment Paper.
Bake in a 350 degree F oven for 12 to 15 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.
Mix dough as directed. Shape into 1-inch balls. Roll in additional granulated sugar to coat.
Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake and cool as directed.
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