TRIPLE PEANUT BUTTER COOKIE DELIGHTS
This recipe for Triple Peanut Butter Cookie Delights was created by using the leftover candies from my Halloween baking. they have 3 kinds of peanut butter flavor in them.
Servings 48
Calories 200kcal
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 cups mini candies, (m&m’s, reese’s pieces, mini peanut butter cups)
- 1/3 cup sugar to roll cookies in
Instructions
- In a medium size mixing bowl, sift together the flour, soda, baking powder, and salt: set aside.
- In a large mixing bowl, cream together the butter and peanut butter, using an electric mixer.
- Add the sugars and eggs, beat until well combined.
- Gradually add the dry ingredients in 3 portions; beat only until well combined.
- Set aside the mini peanut butter cups; stir in the remaining mini candies. Chill dough for 1 hour.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Using a small scoop or spoon, roll dough into 1 1/2 inch balls. Roll balls in the sugar.
- Place on parchment lined baking sheet. Bake for 8-10 minutes, or until cookie edges start to become golden brown. Remove from oven and allow to set on baking sheet about 5 minutes.
- Transfer to a wire rack to cool slightly, add mini peanut butter cups to center of cookies
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
You can use any variety of mini candies in these cookies.
How can I keep the cookies soft?
Use a creamy peanut butter for the cookies. I also always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack. How do I keep these cookies fresh?
Store in an airtight container and keep at room temperature for up to 3 days. They also freeze well for up to 2 months.
Use a creamy peanut butter for the cookies. I also always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack. How do I keep these cookies fresh?
Store in an airtight container and keep at room temperature for up to 3 days. They also freeze well for up to 2 months.