Peanut Butter Cup Surprise Cookies
Peanut Butter Cup Surprise Cookies is a gluten free dessert. This recipe serves 36. One serving contains 256 calories, 6g of protein, and 15g of fat. For 38 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 34 people found this recipe to be yummy and satisfying. This recipe from Beantown Baker requires peanut butter cups, sugar, heavy cream, and marshmallows. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so excellent. If you like this recipe, you might also like recipes such as Reese's Peanut Butter Cup Surprise Brownies, Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), and Peanut Butter Surprise Cookies.
Servings: 36
Ingredients:
2 cup creamy peanut butter
2 egg
4-6 Tablespoons heavy cream
mini marshmallows
24 mini Reeses Peanut Butter Cups, unwrapped
2 cup semi sweet chocolate chips
2 cup sugar
1/2 cup mini M&M's - I used chopped M&Ms
Equipment:
oven
mini muffin tray
bowl
microwave
Cooking instruction summary:
Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined.Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done.Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 4 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M’s.
Step by step:
1. Preheat oven to 350 degrees F.
2. Place peanut butter, sugar and egg into a large bowl and mix until well combined.Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done.
3. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 4 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed.
4. Remove and set aside to cool for 10 minutes.
5. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M’s.
Nutrition Information:
covered percent of daily need
