Recipe

Peanut Butter Cup Surprise Cookies Recipe

	Michellem / All my dishes 8 months, 3 weeks ago Enjoy! Try sprinkling mini m&ms on top. They look very colorful and taste super! Prep:15m Cook:1314m Servings:24	Michellem
	super easy

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Fans

gagagrits

peetabear

krumkake

Ingredients

Ingredients:

2 cups creamy peanut butter

2 cups sugar

2 eggs

24 mini Reeses peanut butter cups, unwrapped

mini marshmallows

For the Ganache:

4 oz bittersweet chocolate, finely chopped

1/2 cup heavy cream

1 1/2 T unsalted butter, at room temperature

Directions

Directions:

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 (I usually have a bit left over, but do so to leave room for the candy). 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.

Directions for the Ganache:

Put the chocolate in a small deep heatproof bowl. Bring the heavy cream to a full boil, then pour it over the chocolate. Wait for 1 minute, then gently whisk the cream into the chocolate: start at the centre and slowly work your way out in concentric circles until you have a smooth, shiny mixture. Gently whisk in the butter.

Line a small baking sheet with wax paper. One by one, hold a madeleine at its narrow end and dip it into the chocolate, then lift it up, let the excess chocolate drip back into the bowl and place smooth side down on the wax paper. Slide the baking sheet into the refrigerator to set the glaze, about 15 minutes (You’ll have more ganache than you need, but making a larger quantity produces a better ganache. The leftover dip can be covered and refrigerated for 1 week or frozen for up to 1 month.)

If you’d like, pipe a little squiggle of fluff on the top of each madeleine once the chocolate is set.

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Comments

yorkdukeman 8 months, 3 weeks ago said:
How did you know Reeses are one of my favorites! Thanks for sharing.

gagagrits 8 months, 3 weeks ago said:
Awe Michell, another tempting treat, this sounds just wonderful, Thanks for another wonderful recipe.

krumkake 8 months, 3 weeks ago said:
No flour - hurray...cuts out SOME of those pesky carbs! Gotta try this one, Michelle - you know how I love peanut butter. But can I give these away quickly enough to stop me from eating half the batch??!??!

peetabear 8 months, 3 weeks ago said:
Great looking recipe... and no flour.!!! five forks or is that fingers???

nice to see you posting again

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