Saturday, September 21, 2013

Chocolate Chip Cookies Stuffed with Reese's Peanut Butter Cups and Topped with Peanut Butter M&M's

Oh my goodness!!!  I'm not even sure that there's a word(s) good enough to describe these little round slices of heaven.  Sadly though, I can't take credit for creating this masterpiece, just baking it myself and passing it along.  I do find it hard to believe though, that I've never thought up this recipe before; especially seeing I've recently stumbled upon Oreo stuffed cookies, and S'mores stuffed cookies.  This whole concept of hidden treasures within cookies has been right in front of me for months now!  On a random side note, I need to attempt making those two cookies, they sound fantastic!

Anyway.....enough of the mind wandering.....let's get back to these little round slices of heaven.  I mean really, these cookies are dessert perfection!  First of all, you start with mouth-watering chocolate chip cookie dough (try not to eat too much during the baking process), then you add in a mini Reese's Peanut Butter Cup, top that with another layer of the same delectable chocolate chip cookie dough, and lastly, add on some delicious Peanut Butter M&M's.......My mouth is watering just thinking about it!  So grab a glass of milk, turn on your oven, and enjoy!

A little piece of advice though.......You might want to have some extra ingredients on hand, because you'll most likely to be asked if you can make another batch.

Chocolate Chip Cookies Stuffed with Reese's Peanut Butter Cups and Topped with Peanut Butter M&M's
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2 sticks butter, softened
¾ cup light brown sugar, packed
1 cup granulated sugar
2 eggs
1 TBSP. vanilla extract
3 ½ cups all-purpose flour
½ tsp. salt
1 tsp. baking soda
1 (12 oz) bag milk chocolate chips
1 bag mini Reese’s Peanut Butter Cups, frozen
2 (12 oz.) bags Peanut Butter M&M’s

Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or a piece of parchment paper; set aside.

In a medium bowl, whisk together the flour, salt, and baking soda.  Place the bowl aside for later.

In the bowl of a stand mixer, fitted with the whisk attachment, and set to a medium-high speed, beat together the butter and sugars until light and fluffy.  Scrap down the side of the bowl as needed.  Add in the eggs and vanilla and beat on a low-medium speed until blended.  Now, set the mixer to a low speed and slowly add in the dry ingredients.  Continue mixing until just combined and then fold in the chocolate chips. (I can be a little impatient, so I always just set my mixer on the lowest speed and dump in the chocolate chips to help speed up the process)

To assemble cookies:
Begin with about 1-2 TBSP. of rounded cookie dough and then place on top, a frozen peanut butter cup.  Add on another 1-2 TBSP. of cookie dough making sure to seal in the peanut butter cup by pressing down on the sides.  Place the, now ready, cookie onto the prepared baking sheet, and add on the peanut butter M&M’s.

Bake the cookies for 15 minutes (oven temperatures may vary, so keep an eye out as the timer starts to expire).  It’s important NOT to over bake.  Now, remove the pan from the oven and allow the cookies to cool for a few minutes on a wire rack.  Once they’re slightly cooled, remove the cookies from the pan and let them finish cooling on the rack.
Source: No. 2 Pencil Cook, Bake, and Create


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