Ever since the cupcake craze hit, we've been freaking out over sweet fixes that are as adorable as they are mouthwateringly delicious. Slick marketing brainwashes our subconscious into thinking that the more adorable a cookie, cake pop, cupcake is, the more delicious it'll be. Too bad that's not always the case. Sometimes, it is, though ...
Sometimes, as in, whenever you choose to bake up a batch of these peanut butter cup surprise cookies! They're as oh-so-cute as they are out-of-this-world yummy. And making a batch for parties or gifting? Hello, no-brainer!
Peanut Butter Cup Surprise Cookies from Annies-Eats.com
2 cups creamy peanut butter
2 cups sugar
24 mini Reeses peanut butter cups, unwrapped
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water
- Preheat the oven to 350 degrees F.
- Combine peanut butter, sugar, and eggs in the bowl of a stand mixer. Beat until well combined. Divide the dough evenly between 24 wells of a mini-muffin pan.
- Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done.
- Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough.
- Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up.
- Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them.
- Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil.
- Place the chopped chocolate in a small bowl. Bring the cream, sugar, and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies.
- Sprinkle with mini M&M's before the glaze hardens.
Image via HeatherHeatherHeather/Flickr