Oh my, these cookies are soooo good! I saw these on Annie's Eats website and knew I had to try them right away. Imagine all my favorite things in one cookie--it was divine. I changed the recipe up just a little by using my sister-in-law's recipe for the cookie part and then used the idea of melted marshmallows topped with ganache and m&m's from Annie's Eats. Seriously, you must try these cookies.Ingredients:
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1/2 cup softened butter
1/2 cup smooth peanut butter
1 large egg
1 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
pinch of salt
Reese's mini peanut butter cups
mini marshmallows
4 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 Tbsp sugar
2 Tbsp water
mini M&M's
Directions:
Combine white sugar, light brown sugar, and softened butter; beat until light and fluffy. Add peanut butter, egg (room temp), and vanilla; blend for several minutes. Add flour, baking soda, and salt; fold in. Batter will be fairly loose. Chill for a couple hours (I didn't do this and my cookies were fine). Preheat oven to 350. Scoop 1/2"-1" balls into cup of mini muffin pan. Bake for 6-7 minutes or until edges turn brown. While cookies are baking make sure candy is unwrapped, easier to do if candy is cold. Remove pans from oven (cookie will be puffed). Firmly place buttercup into middle of each cookie. Edges should be even with or above candy. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm – not a good idea.)
Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.
