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- 1 (16.5-oz.) package refrigerated peanut butter cookie dough
- 24 bite-size chocolate-covered caramel-peanut nougat bars
- 72 candy-coated chocolate pieces
How to Make It
Preheat oven to 350°. Shape cookie dough into 24 (1-inch) balls, and place in cups of lightly greased miniature muffin pans. Bake 15 to 18 minutes or until edges are lightly browned. Remove from oven, and press 1 bite-size chocolate-covered caramel-peanut nougat bar into each cookie. Sprinkle cookies evenly with candy-coated chocolate pieces.
Note: We tested with Snickers and M & M's.