Peanut Butter Cup Cookies

 

I guarantee these cookies will tickle your fancy.

What You Will Need... 

• 1 3/4 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 2 tsp vanilla extract
• 2  tbs milk
• 1 bag (40 pieces) of Reese's Peanut Butter Cup miniatures, unwrapped 

Directions... 

 

For starters, preheat your oven to 375 F! Combine the flour, salt, and baking soda. Set aside.

Next, beat the butter, sugar, peanut butter, and brown sugar until creamy. :)

(I used the paddle tool on this one.)

 

This is what you should get!

 

Now, beat in your egg, vanilla, and milk. After you've done that, add in your flour mixture. 

 

Yours should look something similar to this.

 Scoop your batter into 1 inch balls (or use a cookie scoop like I did) onto a ungreased cookie sheet. (But I just lightly sprayed mine with Pam) Go ahead and bake these bad boys for about 8 minutes.

While they're baking, you can use this time to unwrap your peanut butter cups! 

As SOON as they come out of the oven, immediately shove a peanut butter cup in the center! (Note: If your peanut butter cups are a bit too tall, you can set it down on the hot pan to melt it down a bit first and then place them in the middle. )

You should (hopefully) get a little something like this :)  

These make about 30 cookies.

Enjoy!

<3

Oreo Truffles

 

A reason why I love this recipe is because it's so simple. Yet, so complex at the same time.

If you know how to melt chocolate perfectly, then this will be a breeze to you. 

If you're not quite experienced with the melting chocolate process, like me, you'll find this version of the recipe useful. 

What You Will Need...

• 16 oz (1 package) of Oreos
• 8 oz (1 package) of Cream Cheese
• 20 oz (about 2 bags) of White Chocolate Chips 
• 3 tbs. milk (optional: for the nonskilled chocolate melters) 
• Candy sticks (optional for using them to dip the balls into the chocolate with)

Directions...

 

Chop up 9 Oreos finely in a blender, food chopper, whatever you have. 

Place it in a small bowl. 

Set aside. 

Chop up the rest of the Oreos, finely, and set them aside.

Make sure your cream cheese is somewhat softened. If you have a standing mixer, it doesn't really matter. If you're doing it by hand (as in mixing the Oreos and cream cheese together with your hands), then it's probably a little more important that you let it sit out for a little bit (10 minutes or so.) I used the paddle for this since it is a bit thick. Go ahead and combine the Oreos (NOT the 9 that you have set aside) and the cream cheese together.

Go ahead and roll them (or cheat and use a cookie scoop) into 1/2 - 1 inch balls. The smaller they are, the easier it will be to dip them in the chocolate! Place them on some parchment paper on a baking sheet. Slip this into your fridge for about 15 minutes. It'll make them firmer and let the hot chocolate stick to it easier!

 

THIS is the trickiest part of this whole recipe! If you can get this down, you've gotten the whole thing down. Go ahead and begin melting your chocolate. I don't have a double boiler right now so a glass bowl on top of a pot worked fine for me. Make sure the water is an inch or two below the glass bowl. 

 

This happened to me half way through this process and I'm sure it's happened to you too at some point in your baking life. The chocolate hardened up but ALAS! The secret is to add those 3 TBS of milk! Just a heads up: the milk needs to be warm first since chocolate reacts negatively to quick temperature changes so I just scooped the chocolate over to the side, poured the milk in, waited for a minute, then whisked it together with a large whisk.

 

This is the texture I got! Perfect! It didn't harden up again and I had this bad boy on the stove for a long time after this. Now you'll want to go ahead and use either some toothpicks, cake pop sticks, or even two spoons, and cover the Oreo ball fully.

 

Dip the stick in the chocolate, stick it in the truffle, swirl it around in the chocolate (let some of the excess drip off), and then roll it around in the excess crumbs you set aside earlier. Place them either on parchment paper or a greased aluminum pan. (I just sprayed on a tiny bit of Pam spray butter.)

Set them in the fridge to harden for about 30 minutes to an hour and you're done! Just remember to put them back in the fridge too when no one's eating them. 

You can either leave them on the sticks or remove them. 

Happy Baking

 <3