| 1/2 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1/2 | cup chocolate-flavored or regular peanut butter (from 14-oz jar) |
| 1/2 | teaspoon vanilla |
| 1 | egg |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/4 | cup unsweetened baking cocoa |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 1/4 | cups (about 12 oz) orange, yellow and brown candy-coated peanut butter candies |
| 1. | Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray. |
| 2. | In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet. |
| 3. | Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| Flatten dough slightly before baking. |
|
| For great looking cookies, add a few extra candies to the scoop of dough after placing it on the cookie sheet. |
Nutrition Information:
140 ( 60); 6g ( 2g, 0g); 15mg; 105mg; 19g ( 0g, 14g); 3g 2%; 0%; 2%; 4% 1 ; 0 ; 0 ; 1 1