Tuesday, December 17, 2013

Peanut Butter Surprise Cookies

Well, if anybody would like some Christmas cookies, feel free to drop by our house in Dallas because between me and my mom, we have 4 different types of cookies sitting on our kitchen counter...

And there's more coming.

Today, I decided to challenge myself and get rid of the Halloween candy that is still in our house.  Yes, we have HALLOWEEN CANDY in our house still.  10 years ago, this candy would't have lasted 10 days, but alas, here we are.

They're fun-sized candy bars, so I ended up cutting them in half (like the mini sized candies!) and sticking them in the middle of a cookie- a yummy surprise!

We mostly had Milky Way candy bars, so the cookies had a caramel center.  I also made four cookies with Almond Joy... and honestly can't tell you how they taste because Almond Joy's really aren't my cup of tea... but hey, it's a candy bar in the center of a cookie, right?!

I used a peanut butter cookie recipe for the dough.  You could do the same thing with a chocolate chip cookie dough instead (or really any cookie recipe), but today I was feeling peanut butter.

Now we didn't have a ton of Halloween candy left, so I actually ran out of chocolate to put in the center.  I ended up baking the rest of the cookies just as they are, and they're just as delicious!

Here's the recipe!

Peanut Butter Surprise Cookies

1 cup firmly packed brown sugar
¾ cup sugar
⅔ cup butter, softened
¾ cup peanut butter
2 eggs
1 tsp. vanilla
2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
mini milky ways (or whatever candy sounds good to you!) unwrapped, cut in half (if you'd like to make all cookies with milky ways, you'd need about a package)

Preheat oven to 375F.
Combine sugars and butter in bowl; beat until creamy.
Add peanut butter, eggs, and vanilla; mix.
Add flour, baking soda, and salt; stir until just combined
Shape dough into about 1 ¼-inch balls.  Flatten with your hands, and press 1 candy half in the center.
Form dough around candy, completely covering it (I like to re-form the ball by rolling it in between my hands, but just be gentle!)
Place on cookie sheet about 2 inches apart from each other - the cookies will flatten and spread as you bake.
Bake for 10-12 minutes, or until edges are a golden brown.
Allow to cool on cookie sheet before transferring to a cooling rack to complete the cooling process.


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