Ingredientsservings 172 cals
- Beat butter or margarine, peanut butter, 1/2 cup granulated sugar and brown sugar together until fluffy. Beat in egg. Sift flour and baking powder together; stir into butter mixture. Chill dough thoroughly, 2 to 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough into 1-inch balls. Press a chocolate-covered caramel into the middle of each ball. Roll dough around it. Roll each ball in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 minutes or until golden brown. Let cool 2-3 minutes, then remove from cookie sheets.
Per Serving: 172 calories; 9 g fat; 21.1 g carbohydrates; 2.9 g protein; 21 mg cholesterol; 100 mg sodium. Full nutrition
ReviewsRead all reviews 11
I've seen this recipe published in assorted magazines using a mini Snickers in the center in place of a Rollo, er "chocolate covered caramel candy". I decided to give this recipe a shot and add...
Made these as part of a Christmas platter and they were a huge hit. This recipe doesn't need any real changes, however I didn't think the cookie looked finished so I drizzled a little dark choco...
Delicious! I used mini Rolos for the center. Make sure there are no cracks or it will leak out.
I made these with bite size Snickers because that is what I had on hand. They turned out amazingly delish. The recipe is easy to follow and the dough perfect to work with. Thank you.
Very good! I loved it! My family couldnt stop eating it. Although I put 1/2 cup more flour in and refrigerated it for 30 min.
I made these for my families Christmas cookie platter this year and these disappeared first. This was really easy recipe and that was a big hit for a picky family.
These were very good but they are missing something to make them spectacular! I dipped my caramel candies in sea salt and sprinkled a little on top.