Peanut Butter Candy Cookies


  • 1 package (18 ounces) refrigerated sugar cookie dough
  • 1/2 cup creamy peanut butter
  • 36   chocolate-covered candy peanut butter balls


  1. Preheat oven to 350°F. Take the cookie dough out of the package. Break the dough into pieces and put it in the Classic Batter Bowl. Add the peanut butter. Mix until the cookie dough and the peanut butter are well blended. 

  2. Using the Small Scoop, put 20 scoops of dough, about 2 inches apart, on the Rectangle Stone

  3. Bake the cookies for 14 to 16 minutes or until the cookies are light golden brown. Carefully remove the baking stone from the oven using Oven Mitts and put it on a Stackable Cooling Rack. Gently press a candy peanut butter ball into the center of each cookie. Let the cookies cool for 2 minutes. Using a Nylon Turner, remove cookies to cooling rack. 

  4. Scoop the rest of the cookie dough onto the baking stone and bake the rest of the cookies, following Step 3. 


  • about 3 dozen cookies
    about 36  servings of 1 cookie

Nutrients per serving:

Calories 100, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 11 g, Protein 2 g, Sodium 85 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fat (1 carb)

Cook's Tips:

When the cookies are cool, put them in a plastic container and cover them with a lid.

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