Recipe By Anonymous
Published Jul 6th
Peanut Butter Mini Candy-Coated Chocolates Cookies
Prep - Cook - Additional - Ready In -
Servings 4 dozen Calories 248.4

A little peanut butter with your chocolate.

Recipe Ingredients

  • ¾ cup butter, softened
  • ¾ cup peanut butter
  • 1 ¼ cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups mini candy-coated chocolates

Cooking Directions

  1. 1 In a large bowl, cream butter or margarine, peanut butter, and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; blend into creamed mixture. Stir in 1 1/3 cups mini candy-coated chocolates.
  2. 2 Shape dough into 1 1/4 inch balls. Place about 2 inches apart on ungreased cookie sheets. Gently flatten to about 1/2 inch thickness. Place 7 to 8 of the remaining candies on each cookie; press in lightly.
  3. 3 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are light brown. Do not over bake! Cool about 1 minute on cookie sheets; transfer cookies to wire racks to cool completely.

Nutrition Facts

  • Calories 248.4
  • Carbohydrate 29.6 g
  • Cholesterol 25.1 mg
  • Fat 13.3 g
  • Fiber 1.1 g
  • Protein 3.8 g
  • Saturated Fat 6.6 g
  • Sodium 170.1 mg
  • Sugar 21.6 g


  1. Overall this is a good cookie, kid #3 loved them. I did make some changes, I used gluten-free flour (Cup4Cup) instead of all-purpose. The cookie dough was really sticky so I added an extra 1/2 cup. The first batch I flattened (and the dough was still sticky but easily peeled without losing shape from the - Read more ...
  2. I absolutely LOVE this recipe! Instead of candy bits I just used a cup of chocolate chips and they turned out wonderful! Much better than the last batch I made using a recipe from this site! My hubby loves them!! I'll definitely make these again!
  3. So far they seem great (they are still warm from the oven)! I added Reese's Pieces as the candy. And I used a mixture of dark and light brown sugar. They were done in my oven after 6 minutes. They brown quick! Glad to have found a peanut butter recipe that didn't require shortening or - Read more ...
  4. Very good cookie they made nice cookies in small big and even a couple hand-span sizes (just make sure to flatten slightly so the middle is done when the edges are). I was envisioning a lighter peanut butter flavor almost like a hint but I could definitely taste it in there. I would make these - Read more ...
  5. Great cookie! I'm baking like crazy to freeze some individually wrapped packs of cookies etc for school lunches. These cookies fit the bill perfectly! They are very chewy even when cooled. I'll definately make more. Hope my family doesn't find the stash in the freezer or I'll be making them again REALLY soon.
  6. Not a bad recipe - easy to throw together and a great use for those extra candy-coated mini chocolates from Christmas baking. I think I'd use a little bit more peanut butter than called for but they're a nice cookie. I suspect perhaps JILLZY007 may have over-baked them? I find them a nice chewy/soft consistency - Read more ...
  7. The cookies turned out a little dry and crumbly. Will try for a better recipe.
  8. The cookies were easy to make & also very nice sized servings. My only addition to this recipe is for anyone with Gas ovens. The first dozen I put in burned quickly when I waited 10 mins to check them. If you have a gas oven start checking them about 7 mins into the baking - Read more ...
  9. Very good cookie recipe. Batter holds together well and cookies bake nicely. Looks very festive with holiday candies.