1 cup firmly packed brown sugar
3/4 cup sugar
3/4 cup peanut butter
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (10-ounce) package mini milk chocolate caramel-filled candies, unwrapped, cut in half
Heat oven to 375°F.
Combine brown sugar, sugar and butter in bowl. Beat at medium speed until creamy. Add peanut butter, eggs and vanilla; continue beating until well mixed, scraping bowl if necessary. Add flour, baking soda and salt; beat at low speed until well mixed.
Shape rounded tablespoonfuls of dough into 1 1/4-inch balls. Press
candy half in center of each ball, cut-side up. Form dough around candy, completely covering candy. Place 2 inches apart onto ungreased cookie sheets. (Cookies spread and flatten as they bake.)
Bake 10-12 minutes or until light golden brown around edges. Let cool 1 minute on cookie sheets. Remove to cooling rack.
Milk chocolate-covered caramel, peanut and nougat miniature (not fun size) candy bars will also work in this recipe. Use a whole miniature candy for each cookie.