Candy Cookies

By Hklbrries

I (Cheryl Costigan) made these for Kerry's 2003 Halloween "birthday" party. I didn't use the yogurt-covered raisins or chocolate-coated peanuts, but they were yummy anyway!

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Reserving half of the candy mixture to sprinkle on top of the cookies before baking will ensure pretty and evenly dispersed candy on cookies - and you'll get a mouthful of candy in every bite!

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup yogurt-covered raisins
• 1/2 cup chocolate-covered peanuts
• 1/2 cup candy-coated peanut butter pieces

Preparation

Step 1

Preheat oven to 375 F. In a medium bowl, sift flour, cinnamon, baking soda and salt; set aside.

In a large bowl, using an electric mixer set on medium, cream butter, brown sugar and granulated sugar. With the mixer on low, beat in egg and vanilla. Beat in flour mixture, a little at a time, until a soft dough forms.

Combine yogurt-covered raisins, chocolate-covered peanuts and candy-coated peanut butter pieces in a medium bowl. Gently fold half the candy mixture into the dough, being careful not to break up the candy pieces.

Using a small cookie scoop or a heaping teaspoon, make uniform balls of dough and place onto ungreased baking sheets, about 2 inches apart.

Sprinkle the tops of the dough balls with the remaining candy mixture, pressing slightly to adhere.

Bake cookies until lightly golden, 10 to 12 minutes. Cool cookies completely on wire racks.