A little peanut butter with your chocolate.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream butter or margarine, peanut butter, and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; blend into creamed mixture. Stir in 1 1/3 cups mini candy-coated chocolates.

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  • Shape dough into 1 1/4 inch balls. Place about 2 inches apart on ungreased cookie sheets. Gently flatten to about 1/2 inch thickness. Place 7 to 8 of the remaining candies on each cookie; press in lightly.

  • Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are light brown. Do not over bake! Cool about 1 minute on cookie sheets; transfer cookies to wire racks to cool completely.

Nutrition Facts

248.4 calories; 3.8 g protein; 29.6 g carbohydrates; 25.1 mg cholesterol; 170.1 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2003
Very good cookie recipe. Batter holds together well and cookies bake nicely. Looks very festive with holiday candies. Read More
(4)

Most helpful critical review

Rating: 3 stars
02/26/2007
Not a bad recipe - easy to throw together and a great use for those extra candy-coated mini chocolates from Christmas baking. I think I'd use a little bit more peanut butter than called for but they're a nice cookie. I suspect perhaps JILLZY007 may have over-baked them? I find them a nice chewy/soft consistency even when cooled. I'd do it again. Read More
(3)
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/15/2003
Very good cookie recipe. Batter holds together well and cookies bake nicely. Looks very festive with holiday candies. Read More
(4)
Rating: 3 stars
04/01/2004
The cookies were easy to make & also very nice sized servings. My only addition to this recipe is for anyone with Gas ovens. The first dozen I put in burned quickly when I waited 10 mins to check them. If you have a gas oven start checking them about 7 mins into the baking if oven is preheated. Read More
(3)
Rating: 3 stars
02/25/2007
Not a bad recipe - easy to throw together and a great use for those extra candy-coated mini chocolates from Christmas baking. I think I'd use a little bit more peanut butter than called for but they're a nice cookie. I suspect perhaps JILLZY007 may have over-baked them? I find them a nice chewy/soft consistency even when cooled. I'd do it again. Read More
(3)
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Rating: 4 stars
03/23/2010
So far they seem great (they are still warm from the oven)! I added Reese's Pieces as the candy. And I used a mixture of dark and light brown sugar. They were done in my oven after 6 minutes. They brown quick! Glad to have found a peanut butter recipe that didn't require shortening or chilling for 2 hours! I needed these cookies quick! I will make them again soon! Read More
(3)
Rating: 5 stars
10/10/2011
I absolutely LOVE this recipe! Instead of candy bits I just used a cup of chocolate chips and they turned out wonderful! Much better than the last batch I made using a recipe from this site! My hubby loves them!! I'll definitely make these again! Read More
(1)
Rating: 3 stars
04/07/2005
The cookies turned out a little dry and crumbly. Will try for a better recipe. Read More
(1)
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Rating: 5 stars
09/24/2009
Very good cookie they made nice cookies in small big and even a couple hand-span sizes (just make sure to flatten slightly so the middle is done when the edges are). I was envisioning a lighter peanut butter flavor almost like a hint but I could definitely taste it in there. I would make these again the peanut flavor and crunchy-coated candy pieces made it fun. Read More
(1)
Rating: 4 stars
08/24/2009
Great cookie! I'm baking like crazy to freeze some individually wrapped packs of cookies etc for school lunches. These cookies fit the bill perfectly! They are very chewy even when cooled. I'll definately make more. Hope my family doesn't find the stash in the freezer or I'll be making them again REALLY soon. Read More
(1)
Rating: 4 stars
05/11/2020
Overall this is a good cookie, kid #3 loved them. I did make some changes, I used gluten-free flour (Cup4Cup) instead of all-purpose. The cookie dough was really sticky so I added an extra 1/2 cup. The first batch I flattened (and the dough was still sticky but easily peeled without losing shape from the cup. There was some spread when baking. For the 2nd batch, I did not flatten, I used a cookie scoop and placed on parchment. I also baked these 1-2 minutes longer. These cookies were perfect according to my son. They were soft, chewy, and had a good pb/chocolate flavor. Read More