I saw this recipe about a month or so ago on Pinterest and have been meaning to make these cookies for about 2 weeks now. But then life happened… Tonight, after working late and realizing that I needed a recipe for Thursday, I flew into action and hoped for the best. Thankfully, the baking gods were on my side and these turned out yummy. They’re lighter than a chocolate chip cookie, but similar in texture, and oh so creamy. Enjoy!
Recipe adapted from Cupookie
3 oz cream cheese
1 stick butter
1 1/2 cups powdered sugar
1 tsp vanilla
1/2 tsp baking powder
1 3/4 cup flour
4 Hershey’s Bars, chopped
- Preheat oven to 375.
- Cream butter, cream cheese, and sugar until light and fluffy.
- Add egg and vanilla. Mix in flour and baking powder just until combined. Stir in chopped chocolate.
- Refrigerate dough for 30 minutes.
- Scoop out dough onto lined baking sheet. Bake for 10-12 minutes or until bottoms are lightly browned.
Happy New Year!!! I know, it’s been a while. Holidays… Travel… Illness… It all takes time. But I’m back! So let’s kick off the new year with a sweet treat!
First off, a confession: I have a weakness, ok I have many–one of which is peanut butter. I think if you put peanut butter on a rock I’d eat it; that’s how deep my love goes. (And for the record, Sarge–my dog–feels the same.) So when I came across this recipe I knew I had to try it. And boy was it worth it. A friend of mine made these before I did and had one word to say, wow. I agree. Let me know what you think!
Peanut Butter Surprise Cookies
3/4 cup confectioners’ sugar
3/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1/4 cup peanut butter
1 tsp vanilla
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda
For the centers, mix the peanut butter and sugar together (you may need to use your hands). Form into approximately 30 balls and flash freeze on a baking sheet.
While they’re chilling, make the cookie dough:
- Beat the butter, sugars and peanut butter together until mixed.
- Add in the vanilla and egg and beat to combine.
- Gradually add in the flour, cocoa powder and baking soda until blended.
- Remove the peanut butter centers from the freezer, and shape the cookie dough around the ball until completely covered.
- Flatten the cookies with a sugar-dipped glass.
- Bake on 375 F for 7 to 9 minutes, until tops of cookies just begin to crack.
Tara’s Tip: Next time, I would flatten the cookies and then sprinkle the sugar on top. I kept dipping my glass in water before the sugar and flattening in step 5 and I didn’t feel there was enough sugar on the cookies using this process.
I hope everyone had a very Merry Christmas!!! I know I did. And one of the things that made it so incredibly yummy were the hot cocoa cookies I made. A friend of mine discovered this deliciousness 2 years ago and they have been my favorite cookie ever since. I continue to spread the joy of this recipe, since there are still people around the world that aren’t aware of them. I found this particular recipe on Baked Bree. Enjoy!
- 2 sticks room temperature butter
- 1 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 1/4 cups flour
- 4 packages Hot Chocolate Mix (not sugar free)
- 1 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1 bag mini marshmallows
- Preheat the oven to 350 degrees.
- Cream together both sugars and the butter until light and fluffy.
- In another bowl, whisk together the dry ingredients.
- Mix the eggs and vanilla into the wet ingredients.
- Slowly add in the dry ingredients, in stages. (Remember to scrape the bottom of the bowl if you’re using a standing mixer.
- The recipe says to chill the dough for an hour. (I have never done this step and they have always come out delicious.)
- Drop onto a parchment lined cookie sheet using an ice cream scooper.
- Bake them for 9 to 11 minutes, BUT, the last 2 minutes of baking, add 4 marshmallows to each cookie, gently pressing them into the cookie. (I baked for 9 minutes, added the marshmallows and then baked an additional 2 minutes.)
- Let cool for 5 minutes before removing from the pan.
Tara’s Tips: Some recipes add chocolate chips. I personally think that you can overdo a cookie, so I haven’t tried this, but in case you feel adventurous: Add 1 c each of white, milk, and semi-sweet chocolate chips before chilling in step 6.