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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17 Responses to “Fauxstess Cupcakes”

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    1
    Maryanna — April 9, 2009 at 3:16 pm

    These are darling!

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    2
    Kerstin — April 9, 2009 at 4:04 pm

    Adorable – I love the cupcake liners!

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    3
    Anali — April 9, 2009 at 5:57 pm

    These look great! I’ve got to try them soon! ; )

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    4
    oneparticularkitchen — April 9, 2009 at 7:56 pm

    How adorable! Oh The Yankee would just eat these up.

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    5
    Mermaid Sweets — April 9, 2009 at 8:20 pm

    I have been wanting to try these too – nice post, I love the photos.

  6. #
    6
    Maria — April 9, 2009 at 8:52 pm

    They look perfect! YUM!

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    7
    Jamie — April 10, 2009 at 1:12 am

    Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!

  8. #
    8
    rickdog — April 10, 2009 at 8:54 pm

    Find more Fauxstess Cupcakes in my recipe blog search:
    HERE

  9. #
    9
    Sarah — April 10, 2009 at 11:41 pm

    So cute and yum!

  10. #
    10
    Stephanie Wagner — April 11, 2009 at 12:03 am

    Could these be any cuter?? I love the idea of home baking classic favorites like this!

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    11
    oneordinaryday — April 11, 2009 at 1:58 pm

    This looks perfect! Yum!
    Michelle
    http://oneordinaryday.wordpress.com/

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    12
    kitchenbelle — April 13, 2009 at 6:09 pm

    Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!

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    13
    Jigginjessica — April 16, 2009 at 3:07 pm

    I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

    Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!

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    14
    bcallegra — April 20, 2009 at 1:56 am

    I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.

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    Simply Inviting Weddings — November 29, 2010 at 11:34 pm

    I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!

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    16
    Seantellc — April 1, 2011 at 4:18 pm

    so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?

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    17
    beantownbaker — April 1, 2011 at 6:33 pm

    Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

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