Peanut Butter Cup Surprise Cookies

Peanut Butter Cup Surprise Cookies is a gluten free dessert. This recipe serves 36. One serving contains 256 calories, 6g of protein, and 15g of fat. For 38 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 34 people found this recipe to be yummy and satisfying. This recipe from Beantown Baker requires peanut butter cups, sugar, heavy cream, and marshmallows. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so excellent. If you like this recipe, you might also like recipes such as Reese's Peanut Butter Cup Surprise Brownies, Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), and Peanut Butter Surprise Cookies.

Servings: 36

 

Ingredients:

2 cup creamy peanut butter

2 egg

4-6 Tablespoons heavy cream

mini marshmallows

24 mini Reeses Peanut Butter Cups, unwrapped

2 cup semi sweet chocolate chips

2 cup sugar

1/2 cup mini M&M's - I used chopped M&Ms

Equipment:

oven

mini muffin tray

bowl

microwave

Cooking instruction summary:

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.

 

Step by step:


1. Preheat oven to 350 degrees F.

2. 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.

3. 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.

4. Remove and set aside to cool for 10 minutes.

5. 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.


Nutrition Information:

Quickview
270k Calories
5g Protein
16g Total Fat
28g Carbs
1% Health Score
Limit These
Calories
270k
14%

Fat
16g
25%

  Saturated Fat
5g
36%

Carbohydrates
28g
9%

  Sugar
23g
26%

Cholesterol
13mg
4%

Sodium
114mg
5%

Caffeine
9mg
3%

Get Enough Of These
Protein
5g
12%

Manganese
0.34mg
17%

Vitamin B3
2mg
13%

Magnesium
47mg
12%

Copper
0.22mg
11%

Phosphorus
101mg
10%

Vitamin E
1mg
9%

Fiber
2g
9%

Iron
1mg
6%

Zinc
0.86mg
6%

Potassium
193mg
6%

Vitamin B6
0.1mg
5%

Folate
17µg
4%

Selenium
2µg
4%

Vitamin B5
0.29mg
3%

Vitamin B2
0.05mg
3%

Calcium
27mg
3%

Vitamin B1
0.03mg
2%

Vitamin B12
0.07µg
1%

Vitamin A
55IU
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

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