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Peanut Butter Chocolate Cookies

Peanut Butter Chocolate Cookies
  • Prep 55 min
  • Total 55 min
  • Ingredients 3
  • Servings 24
Impress guests with an upgraded take on the classic cookie by rolling candy-coated peanut butter pieces into cookie dough!
By Angie McGowan
Updated October 15, 2012


  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/2 cup coarsely chopped candy-coated peanut butter pieces
  • 24 Hershey's® Kisses® Brand milk chocolates, unwrapped


  • 1
    Heat oven to 350°F. 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.

  • 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.

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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