M&M Surprise Cookies
These cookies should be called “Super Sugar Overload Cookies”. They’re pretty intense. I could only handle eating one of these and I love chocolate and peanut butter. When you consider the anatomy of this cookie, it’s not wonder they’re sugar-coma inducing. Start with a peanut butter cookie pressed into a mini-muffin tin, then a Reeces peanut butter cup is pressed into the cookie. On top of the peanut butter cup are 4 mini marshmallows heated until they puff up. Next, a drizzle of chocolate which is finally topped with some crushed M&Ms. These little guys really pack a punch of flavors. It’s like a sugar party in your mouth.
I had a really hard time finding mini-M&Ms. In fact, I couldn’t find them. I looked in three stores with no luck. So I just used regular M&Ms that I chopped up a bit so they wouldn’t be disproportionate in size. It worked just fine.
Definitely be sure to let the peanut butter cookies cool completely in the pan. If you try to remove them too early, they’ll get all smooshed up and it won’t be pretty.
I had some issues with the peanut butter cookie batter. It had an odd texture even prior to baking. It was a bit gritty. Next time, I would definitely cream the peanut butter, then add the sugar and cream those two ingredients prior to adding the eggs. I think that would help with the texture. It wasn’t horrible, just not as smooth as I would have thought.
Peanut Butter Cup Surprise Cookies
Yield: ~36
Ingredients:
2 Cup creamy peanut butter
2 Cup sugar
2 egg
24 mini Reeses Peanut Butter Cups, unwrapped
mini marshmallows
2 Cup semi sweet chocolate chips
4-6 Tablespoons heavy cream
1/2 Cup mini M&M’s - I used chopped M&Ms
Directions:
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.
Recipe from Picky Palate
I am submitting these as my entry for Flavor of the Month on Bake at 350. This month, the flavor is Cookies!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Those look so good, now we don’t have to wait unitl the GS are selling there cookies again 🙂
Yum! They look delicious and your pictures are great.
I made these a while back and loved them too! It’s nice to be able to make your own any time you want!
Beautiful photos. You did an awesome job on these.
I’m so glad you made these! I noticed these on another blog and had them on my “to make” list. Your pictures may motivate me to make them this weekend!
They look terrific and I’ve never been one to eat girl scout cookies.
~ingrid
Now these look amazing!! Great job!
Ive been wanting to make these – they look crazy tasty!
Thanks for sharing! Yum!
Great job – my hubby’s hoping I will give these a go.
Samoas are my favorite too! I’m totally making some this weekend!!
What a great way to enjoy Samoas when there are no cookies left!
Yum!
These look great!! Although I don’t eat coconut, I’ll have to make them for my hubby and coworkers sometime.
Not sure if you got my email last weekend but I was wondering if you know of any must-visit bakeries or eateries in Boston. We will be vacationing in Boston in a couple weeks. Thanks!!!
Hanaa
Thanks for emailing me, Jen. I emailed you back to the address you gave me. Hopefully that worked :o)