Instructions:

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