These cookies are just darling. I think they’d be wonderful as part of a dessert spread at a birthday party or a baby shower. They require a few different steps, but nothing is difficult and they are easily customizable. Use jelly beans instead of M&Ms (and suddenly they look like birds nests…perfect for Easter!), omit the marshmallows, drizzle with caramel, or whatever other creative ideas you fancy!
My only problem with these cookies was in trying to gauge their “doneness” factor. The original instructions said 13-15 minutes, but when I took my first batch out at 13 minutes, they were much browner than I would’ve liked. The finished product was still okay, I just prefer a softer cookie. I took my second batch out a few minutes too early, making for very soft cookies! Those were just as good, but a little more difficult to remove from the tin. Moral of the story: pay close attention while yours are baking and take them out when lightly browned but not done! Next time I’d also cook these in mini-muffin liners as a few of the Reese’s cups were on the verge of falling through the base of the cookie.
Difficulties aside, these were adorable AND well-received, a rather irresistible bite-sized treat! If you end up making these, let me know what creative twist you put on them!
One Year Ago: White Chicken Enchiladas
Peanut Butter Cup Surprise Cookies
adapted from Picky Palate
-1 cup creamy peanut butter
-1 cup sugar
-12 mini Reese's Peanut Butter Cups, unwrapped
-1 cup chocolate chips
-2-3 tbsp whole milk (or cream)
1. Preheat oven to 350F. In a large mixing bowl, beat peanut butter, sugar, and egg until combined.
2. Divide dough among muffin cups, rolling into balls and pressing slightly into the muffin tin. Bake for 10-12 minutes.
3. Remove pan from oven and press a peanut butter cup into the center of each cookie. Top each with 3 mini marshmallows and return to oven for 2-3 minutes, until marshmallows are puffed. Remove from oven and allow pan to cool on wire rack. Once cookies are completely cooled, remove from pan and place on wax paper.
4. Microwave chocolate chips in a microwave-safe bowl in 30 second intervals until smooth. Stir in milk or cream and microwave for 15 more seconds. Spoon chocolate into a ziploc bag. Cut the corner off and pipe chocolate onto cookies. Top each with an M&M.