Over-Stuffed Peanut Butter Cookies Recipe
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Ingredients
1 cup unsalted butter, softened (2 sticks)1 cup creamy peanut butter (Skippy, Jiff...)
1 cup granulated sugar
1 cup dark brown sugar
1/2 teaspoon salt
1 Tablespoon vanilla extract
2 eggs
1 teaspoon baking soda
3 1/2 cups all-purpose flour
2 (11.5 ounce) bags Snickers Miniatures
Mini Marshmallows (one per cookie)
How to make Over-Stuffed Peanut Butter Cookies
Mini Marshmallows (one per cookie)*Inspired by thecookingphotographer.com "Sneaky Snicker Cookie"
- The recipe called for a food processor to mix the ingredients, I just used a regular hand-held mixer which turned out fine (peanut butter was room temperature already). Mix together the peanut butter, softened butter, granulated sugar, brown sugar, salt and vanilla until fluffy.
- Clean up the edges of the bowl with a spatula and then mix in the eggs and baking soda.
- Mix in flour but make sure not to over mix...(of course, I'm never too sure what that means).
- Wrap up the dough in some plastic wrap and refrigerate for around 2 hours.
- Preheat oven to 175 C /350 F and prep the cookie sheet with wax paper. My sister (a prochef & caterer extrordinaire) bought us a non-stick, reusable baking sheet by Silpat.
- Scoop out a regular cookie scoop size amount of dough, and flatten in the palm of your hand. Push in the Snickers (I used half a smashed mini Snickers bar per cookie) and top it off with a mini-marshmallow and then push the dough on the sides up to cover the marshmallow and snickers completely.
- Bake for around 10-12 minutes. By adding the marshmallows, it kind of made it look like molten coming out of the earth! Resist temptation and allow cookies to cool off for a few minutes before digging in. They're much better a bit warm when the insides are still gooey.
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