This recipe was sent to rachaelray.com visitor, Bob VanLaningham who tells us:
“I am not a big baker but these have become a holiday tradition. People start asking me around Thanksgiving when the cookies are coming. I have also made these with mini peanut butter cups. Both are delish!”
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 jar creamy peanut butter (18 ounces)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped peanuts
- 1 bag mini Snicker’s brand candies
Pre heat oven to 350°F.
In a large bowl, cream butter, white sugar, and brown sugar until smooth.
Add the eggs, yolk, and vanilla; mix until fluffy. Stir in peanut butter.
Separately, sift together the flour, baking soda, and salt; stir into the peanut butter mixture.
Finally, stir in the peanuts.
Refrigerate the dough for at least 2 hours.
Form dough into approximately 1 1/2 inch balls. Flatten each ball and wrap around each mini candy.
Bake for 12-15 minutes or until lightly brown on the edges.
Let set for a minute or two and then move cookies to a cooling rack. Allow to cool completely before diving in!