Makes 3 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/3||cup all-purpose flour|
|1||package (12 ounces) bite-sized chocolate-covered peanut, caramel and nougat candy|
|1/4||cup cocktail peanuts, chopped|
- Preheat oven to 350°F. Lightly grease 36 mini (1-3/4-inch) muffin pan cups. Let dough stand at room temperature about 15 minutes.
- Combine dough and flour in large bowl; beat until well blended. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups. Place 1 candy into center of each cup.
- Bake 10 to 11 minutes or until edges are golden brown. Immediately sprinkle with peanuts. Cool 10 minutes in pans on wire racks. Remove to wire racks; cool completely.
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