- 1/2 cup butter, softened
- 1/2 cup crunchy peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 42 chocolate-covered caramel candies
Beat butter or margarine, peanut butter, 1/2 cup granulated sugar and brown sugar together until fluffy. Beat in egg. Sift flour and baking powder together; stir into butter mixture. Chill dough thoroughly, 2 to 3 hours.
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Preheat oven to 375 degrees F (190 degrees C).
Roll dough into 1-inch balls. Press a chocolate-covered caramel into the middle of each ball. Roll dough around it. Roll each ball in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 minutes or until golden brown. Let cool 2-3 minutes, then remove from cookie sheets.