Peanut Butter Cup Cookies & A Party!

I made these cute little cookies for a friend of mine who was hosting a Stella & Dot Jewelry Party last week.  She wanted some cute treats in the Stella & Dot colors, which are green and turquoise.  Now, if you follow my {Facebook Page}, you’ve been listening to me complain about my broken stand mixer – it broke while making treats for this party.  It was a bad day.  I nearly cried.  And I’m not kidding.  I had to stop and re-think everything I was making for the party…and it wasn’t easy to focus knowing my very-most-favorite-thing-ever just bit the dust.
I can be a bit of a drama queen.  Especially when it comes to my very-most-favorite-things.
I couldn’t finish the sugar cookies I was making because I couldn’t make any more royal icing.  I couldn’t fill the whoopie pies I had planned because I couldn’t make swiss meringue buttercream.  And the adorable little truffles I dreamed up never came to fruition.
(In the spirit of full disclosure, I should note that I have a perfectly functional hand-mixer in my kitchen.  But at the time, you’d think I had nothing more than a wire whisk and a wooden spoon.  Drama.)
These came together really quickly and were very tasty!  If you need a peanut butter fix, these will definitely do the job.  You can get creative and stuff them with whatever you like – I’ve seen them stuffed with peanut-butter cup candies, candy bars, caramels, you name it.  Keep an eye on them so they don’t over-bake, and be careful getting them out of the muffin tin.
Just for fun, here are a few other pictures from the party.  The pictures were taken by my friend Ginger.  She has a new photography business, {Ginger Snaps} – she does really lovely work.  Check out her website!

These are simple vanilla meringues, which I tinted blue to match the theme of the party.  I added vanilla bean and a little bit of marshmallow flavoring to the meringue right before I baked it, which gave them a little bit more flavor.

These are a simple fudge-cake cookie.  The batter is a lot like a cake or whoopie-pie batter.  They’re great filled with buttercream or frozen like an ice-cream sandwich.  These just got a drizzle of blue-tinted white chocolate.

Ginger actually made these cute little cupcakes, (very adorable!) and I gave her a few of the chocolate sugar cookies with royal icing to decorate her dessert table with – I used a squeeze bottle to personalize the cookies and they turned out pretty cute!
Hope you enjoyed the pictures!  Thanks to Ginger for sending them to me!
Give the Peanut Butter Cookie Cups a try, and let me know what you think.

Peanut Butter Cup Cookies
Yield: 24 cookies
Prep Time: 20 minutes ♦ Bake Time: 15 minutes

2 cups peanut butter (creamy)
2 cups white sugar
2 eggs, room temperature
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup mini marshmallows
4 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 Tablespoons sugar
Mini M&M’s or chocolate candies, for garnish

Preheat oven to 350 degrees (F).  In the bowl of a stand mixer, combine peanut butter, sugar and eggs and beat until well combined.  Scoop about a tablespoon of dough into the wells of a mini-muffin pan.  Make an indentation in the center of each cookie to leave room for the candy filling.  They will look like little mini-pies when you’re done. Bake for 13-15 minutes, or until they are almost done.  Remove from the oven and press a few chocolate and peanut butter chips into the center of each cookie (about 5-7 regular size chips).  Top with 3 mini marshmallows, slightly pushing them into the cookie.  Return the pan to the oven and bake for another 2-3 minutes, or until the crust is golden brown and the marshmallows have puffed up.

Remove from oven and allow to cool in the pan for 5 minutes, then remove and cool completely on a wire rack.  While they are cooling, prepare the chocolate topping.

In a small glass bowl, heat the cream to almost boiling in the microwave.  Add the sugar and chocolate and allow to sit for 30 seconds.  Then, using a wire whisk, stir the mixture until it’s completely smooth.  Allow it to sit and thicken slightly, then spoon it over the cooled cookies.  Top the warm chocolate with mini M&M’s or chocolate candies before it hardens.


Source:  Adapted from Annie’s Eats

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  • Angie’s Recipes

    What a lovely and fun cupcake feast!

  • icemaiden013

    ooooh do you have a recipe for the meringues? I’d love to do something like that!