We were given a large bag of mini candy bars last weekend and instead of letting them sit on the counter for the next month (it was a big bag and Halloween’s just a week away!) I decided to dig around and see what else I could do with them.

I came upon the recipe below and found a hit! It calls for Mini Snickers but I also tried a few with Mini Milky Ways.

This makes a lot of dough, so I ended up doing a couple of batches of regular peanut butter cookies while I was at it. I couldn’t use up all the mini Snickers, I’d have had a riot on my hands!

Candy Bar Peanut Butter Cookies

1 c. sugar
1 c. brown sugar
1 c. softened butter
1 c. peanut butter
2 tsp. vanilla
2 eggs, beaten
1 tsp. baking powder
1 tsp. baking soda
3 c. flour
1 (16 oz.) pkg. Mini Snickers bars, cut in half

Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and beaten eggs and mix. Add baking powder, baking soda and flour; mix well. Wrap dough around each Snickers bar half, forming a ball.

Place on ungreased cookie sheet. Cookies will flatten as they bake so don’t press them. Bake at 350 degrees for 11-13 minutes or until light golden brown.

The recipe says it makes 2-1/2 dozen, but I easily got over 50 cookies out of it.
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The cookies with the Milky Way Minis turned out pretty good, but the nougat hardened up to the point where the texture suffered for it. I thought they were a little tastier than the Snickers ones, though!

Post from: Chocolate Bytes

My friend Christey and her husband Peter have a wonderful weblog full of fantastic food and pictures at Fotocuisine.com. They recently posted a recipe and pictures for peanut butter chocolate chip cookies and I immediately emailed her for permission to post both – don’t they look amazing?

Check out the entry about the cookies on their weblog – I tried to write it up but felt I wasn’t doing it justice, so go see for yourself!

[image used with permission from fotocuisine.com]

Post from: Chocolate Bytes

These peanut butter cup cookies are another inclusion in my cookie tins this year and they couldn’t be easier:

~ Your favorite peanut butter cookie recipe or refrigerated peanut butter cookie dough
~ Unwrapped Reese’s mini peanut butter cups

Make your cookie dough and roll into about one inch balls. Either grease a mini muffin tin or line with mini liners (I chose to use liners since these are going into tins, otherwise I leave them bare) and plop each ball of dough in. Gently push in one mini peanut butter cup so the dough rises up around the sides.

Bake at 350 degrees for about 15 minutes or until edges are golden brown. Make sure you leave the cookies in the tin for about five minutes after you pull them out of the oven so they can set up a bit before you remove them, otherwise they’ll crumble on you!

Post from: Chocolate Bytes