1-1/2 cups Ultragrain® All Purpose Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Peter Pan® Creamy Peanut Butter
1/2 cup Blue Bonnet®-stick, softened (1/2 cup = 1 stick)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
36 foil-wrapped milk chocolate pieces, unwrapped
1/2 cup dry roasted peanuts, split in half
Preheat oven to 375°F. Combine flour, baking soda and salt in medium bowl.
Place peanut butter, Blue Bonnet, egg and sugars in large bowl; mix together with electric mixer on medium-low until creamy. Add flour mixture; continue mixing 2 to 3 minutes or until blended.
Form dough into 1-inch balls. Place on ungreased baking sheet 3 inches apart. Press thumb into center of each. Place 1 chocolate piece in center, pointed side down. Press 4 peanut halves, rounded side down, 1/4-inch apart along the top edge of cookie forming “claws”. Repeat until all dough is used.
Bake 10 minutes or until golden brown. Cool 5 minutes on baking sheet; transfer to wire rack to cool completely. Store in airtight container.
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