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.

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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&Mโ€™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&Mโ€™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!

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21 Responses to “Layered Marshmallow Brownies”

  1. #
    1
    Xiaolu — March 3, 2010 at 1:24 pm

    Oh these look so yummy! Love the crackly looking top.

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    2
    yumventures — March 3, 2010 at 1:59 pm

    They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!

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    3
    KRISTINA CIPOLLA PHOTOGRAPHY — March 3, 2010 at 3:15 pm

    AH…these look heavenly….mmm…thanks for sharing! ๐Ÿ™‚

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    4
    bakingblonde — March 3, 2010 at 3:18 pm

    Wow, those look great! I love those

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    5
    KV — March 3, 2010 at 4:42 pm

    I’m not sure it is possible to be “too sweet” but these look very good!

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    Miss Yunks — March 3, 2010 at 6:18 pm

    These looks so good! Can’t wait to try!

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    7
    Memรณria — March 3, 2010 at 6:26 pm

    I’m not crazy about marshmallows, but these brownies look amazing!!

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    Justin — March 3, 2010 at 6:26 pm

    “nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.

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    9
    Kristen — March 3, 2010 at 10:20 pm

    MMMMMMM those sound awesome!!

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    10
    Candi — March 3, 2010 at 10:26 pm

    oh my word! those look delicious!

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    11
    CB — March 3, 2010 at 10:38 pm

    I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you ๐Ÿ˜›

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    Brisbane Baker — March 4, 2010 at 12:14 am

    Blaspemy!! Nothing is TOO sweet ๐Ÿ™‚

    I love these! Might give em a go when a occasion comes up ๐Ÿ˜€

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    Brisbane Baker — March 4, 2010 at 12:17 am

    This comment has been removed by the author.

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    nutmegnanny — March 4, 2010 at 9:44 pm

    These look awesome! I would love to have one of these sitting in my kitchen right now ๐Ÿ™‚

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    15
    Ashley — March 4, 2010 at 11:08 pm

    These look AMAZING! I feel like I need to go to the gym just looking at them. ๐Ÿ™‚

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    Erin — March 5, 2010 at 2:57 am

    These look delicious! I love anything with marshmallows!

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    17
    Kat — March 5, 2010 at 3:39 am

    I wish I could reach through the computer and grab these! They look awesome!!

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    Ingrid — March 6, 2010 at 6:52 pm

    I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.

    That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.
    ~ingrid

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    19
    Jes — March 11, 2010 at 5:50 am

    Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)

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    Caryn — April 17, 2013 at 7:28 pm

    I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?

    • beantownbaker — April 18th, 2013 @ 11:28 am

      I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.

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