Saturday, October 22, 2011

Peanut Butter Cup Cookies

I know I've said in the past, that many of the recipes I've baked were either delicious or scrumptious, but when it comes to this particular cookie, there honestly are no words I can think of that could do it justice.

I've made these peanut butter cup cookies numerous times now, for many different occasions, and every time they've been a HUGE success!  I attribute this mostly to the fact that they contain pretty much everyone's favorite candy, M&M's and Reese's Peanut Butter Cups!  Add on top some toasted marshmallows and chocolate ganache and you've got a masterpiece!!!  Not to mention that it all sits in a peanut butter cookie!!!  Enjoy!  I bet you can't eat just one.

Peanut Butter Cup Cookies
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Makes around 24 cookies
2 cups creamy peanut butter
2 cups sugar
2 eggs
24 mini Reese’s peanut butter cups, unwrapped
mini marshmallows

For chocolate ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water
mini M&Ms

Preheat oven to 350 degrees.  In the bowl of a stand mixer, fitted with the whisk attachment, combine the peanut butter, sugar, and eggs and beat until well combined.  Place even rounds of dough into the wells of a mini muffin pan and gently press down, so that the dough fills the bottom of each well.  Make an indentation in the middle of the dough pieces (that way it will be easy to place the candy in later).  Bake for 13-15 minutes (it will not completely be done baking).  Remove the pan from the oven and press a peanut butter cup into the middle of each cookie.  Make sure that the peanut butter cup is level with the top of the cookie.  Now, place 4 mini marshmallows on the top of each cookie and return the pan to the oven for another 2-3 minutes.  At this point the marshmallows should look puffy.  Remove the pan from the oven and place on a wire rack to allow the cookies to cool.  It is very important that the cookies cool completely before trying to remove them from the pan!

Once the cookies have completely cooled, remove them from the pan and place them back onto the wire rack, making sure that there’s wax paper or aluminum foil below. 

Place the chopped chocolate into a small bowl.  In a small saucepan, slowly bring the cream, sugar, and water to a boil.  Pour the cream mixture over the chocolate and let sit for 30 seconds.  Slowly whisk the chocolate and cream together until it is smooth.  Let the mixture sit for awhile until it thickens to your desired consistency (this could take around 30 minutes).  Once ready, drizzle the ganache over the tops of the cookies and immediately sprinkle with mini M&M’s.

Source: Annie's Eats


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