I made these super delicious for the kids to take to school for Christmas. Both of my kids said they didn't like them. The oldest doesn't really like baked goods, except chocolate chip cookies, and the little guy he loves all sweets, however, he said he didn't like the candy bar center. Ugh sometimes you can't win.
I do like these cookies and I am baking them again for a New Years Eve party at my neighbors house. I hope everyone has a Happy and Healthy New Year. xo
They are fun and pretty easy to make I hope you give them a try and impress your friends. :)
Gently press the Popsicle sticks in to the mini candy bars. These are Snickers.
Put the dough around the candy bar. Press into the sprinkles.
1 cup peanut butter
1/2 cup butter
1/2 cup shortening
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon vanilla
2 1/4 cups all-purpose flour
40 wooden sticks
40 miniature (about 1-inch-square) chocolate-coated, caramel-topped nougat candy bars (with or without peanuts) or 20 fun-size candy bars (about 2x1-inch rectangles), halved crosswise.
Small multicolored decorative candies, chopped nuts, and/or colored sugar (optional)
Beat peanut butter, butter and shortening in a large mining bowl with an electric miner on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour with a wooden spoon.
Insert a wooden stick into each candy bar piece. Form about 2 tablespoons of dough into a ball around each candy bar piece, making sure the candy is completely covered. If desired, roll ball (or press one side) in decorative candies, nuts, or colored sugar, gently pressing candies or nuts into dough. lace the cookies 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 325F oven for 15 to 20 minutes or until set. cool on cookie sheet for 5 minutes. Transfer to wire racks; cool completely.
Makes about 40
recipe from Better Homes and Gardens special cookie issue. 1999