Ingredients
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1/2 cup margarine, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup light brown sugar
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
2/3 teaspoon baking soda
1/4 teaspoon salt
1 (8.75 ounce) bag chocolate covered creamy caramel candies
1/4 cup white sugar for decoration
Preparation
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In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.
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