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Peanut Butter Chocolate Cookies

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  • 55 min prep time
  • 55 min total time
  • 3 ingredients
  • 24 servings
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Impress guests with an upgraded take on the classic cookie by rolling candy-coated peanut butter pieces into cookie dough!

Angie McGowan
October 15, 2012

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/2
cup coarsely chopped candy-coated peanut butter pieces
24
Hershey's® Kisses® Brand milk chocolates, unwrapped

Steps

  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add peanut butter pieces; knead into dough with hands until well combined.
  • 2 Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. While cookies are still warm, place 1 milk chocolate candy on top of each cookie; gently press into cookie.
  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Add peanut butter pieces; knead into dough with hands until well combined.
  • 2 Reshape dough into 12-inch log. Using sharp knife, cut log into 24 (1/2-inch) slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. While cookies are still warm, place 1 milk chocolate candy on top of each cookie; gently press into cookie.

Expert Tips

Candy-coated chocolate candies can be substituted for the peanut butter pieces in this recipe.

Broken or coarsely chopped milk chocolate candy bars can also be substituted for the peanut butter pieces.

For best results, run cookie sheet under cold tap water to cool before baking each batch.

Nutrition Information

No nutrition information available for this recipe
HERSHEY'S and KISSES trademarks and trade dress and the Conical figure and plume device are used under license.
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