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&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!

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9 Responses to “Death by chocolate (Oreo Truffles)”

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    1
    Katie — November 6, 2007 at 1:36 pm

    Wow! THey turned out great! 🙂

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    2
    Michelle — November 6, 2007 at 1:36 pm

    Oh I love the idea of using condensed milk. I was trying to figure out how I could use these for holiday tins with the need for refrigeration, and this is the answer!

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    3
    Deborah — November 6, 2007 at 6:20 pm

    I have seen these pop up on a few blogs, and I am dying to make them!!

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    4
    Elle — November 20, 2007 at 5:21 am

    Neat way to make candies from cookie…they look divine.

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    5
    Chris — November 26, 2007 at 3:22 am

    Hi! I just found that you linked to me. These truffles are always a huge hit. I am so pleased to hear you enjoyed these… Especially from a fellow Bostonian!

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    6
    s.j.simon — November 29, 2007 at 8:09 pm

    lol. did you know that chocolate was banned in switzerland for many years. read this

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    7
    Martha — December 16, 2007 at 5:23 pm

    I made batches and batches of these last year – I absolutely love the idea of the condensed milk, so they don’t have to be refrigerated. I’ll have to try that!

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    8
    Tanya — September 17, 2008 at 8:44 pm

    I can not wait to try these! I’m not so good at baking though. Can you give me a tip on how best to dip them in the chocolate? Should I put them on a spoon? Help!

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    9
    debby — September 12, 2015 at 12:32 pm

    How much 1 pack oreo?
    24 oreo or 36 oreo?
    Thank you.

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