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Prep 45min
Total1hr15min
Servings30
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Ingredients
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
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Steps
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.
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Mix your flour, coco, baking soda and salt in a separate bowl before stirring into your wet ingredients to ensure your ingredients are mixed well.
After dropping your cookies on the cookie sheet, add a couple extra candies to the top to give them a more polished look.
Use parchment paper to make clean-up go faster. Clean off the paper when you are done and reuse your paper for your next batch of cookies.
This recipe is definitely a crowd favorite so it’s a good idea to double the recipe. Freeze any uneaten cookies so they are ready to take out again when you are craving a chocolate and peanut butter treat. To freeze cookies, wait until cookies have cooled completely after baking. Place cookies in a single layer and store in freezer-safe flat-bottomed, square or rectangular plastic containers with an airtight lid. Line each layer of cookies with a sheet of wax paper and label your container. Eat these cookies within two months for best results!