peanut butter & chocolate surprise cookies

Name: Peanut Butter & Chocolate Surprise Cookies
Prep time: 1 h 20 min
Cook time: 10 min
Yield: 5
Ingredients: COOKIES:; 2 cup(s) all purpose flour; 1/2 cup(s) cocoa powder; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 8 tablespoon(s) butter, unsalted, room temperature; 1/2 cup(s) peanut butter, creamy; 1 1/4 cup(s) sugar; 2 x large eggs; 1 teaspoon(s) pure vanilla extract; 1/3 cup(s) milk; 30 large marshmallows, halved crosswise; FROSTING:; 4 1/2 cup(s) confectioners' sugar; 9 tablespoon(s) butter, unsalted, room temperature; 1/2 cup(s) cocoa powder; 1/2 cup(s) hot water; 1 1/2 teaspoon(s) pure vanilla extract; 3 tablespoon(s) nonparells (round assorted colored sprinkles)

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmm chocolate, peanut butter & marshmallows....what's not to like?

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(1 rating)

yield 5 Dozen

prep time 1 Hr 20 Min

cook time 10 Min

Ingredients For peanut butter & chocolate surprise cookies

COOKIES:
2 c

all purpose flour
1/2 c

cocoa powder
2 tsp

baking powder
1/2 tsp

salt
8 Tbsp

butter, unsalted, room temperature
1/2 c

peanut butter, creamy
1 1/4 c

sugar
2 x lg

eggs
1 tsp

pure vanilla extract
1/3 c

milk
30 lg

marshmallows, halved crosswise
FROSTING:
4 1/2 c

confectioners' sugar
9 Tbsp

butter, unsalted, room temperature
1/2 c

cocoa powder
1/2 c

hot water
1 1/2 tsp

pure vanilla extract
3 Tbsp

nonparells (round assorted colored sprinkles)

How To Make peanut butter & chocolate surprise cookies

1
COOKIES: Combine flour, cocoa, baking powder & salt in a bowl. Using a stand mixer with paddle, beat butter, peanut butter & sugar on medium high speed until fluffy, about 3 minutes. One at a time, add eggs & beat until combined. Add vanilla & beat until combined. Reduce speed to low & add flour mixture slowly, alternating with milk additions, scraping bowl down as needed. Refrigerate until dough is firm, about 1 hour.

2
Adjust oven racks to upper middle & lower middle positions & preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat (silicone liners). Using 1/2 of the dough using a small ice cream scooper (or 2 spoons), roll into balls & space them 2" apart on prepared sheets. Bake until edges appear dry, about 8 - 10 minutes, switching & rotating sheet halfway through baking time. Remove cookies from oven & press 1 marshmallow 1/2 into center of each cookie. Return to oven & bake another 2 minutes. Let cookies cool on sheets for 5 minutes. Trasfer to wire rack to cool completely, about 15 minutes. Repeat with remaining dough & marshmallows.
3
FROSTING: Whisk sugar, butter, cocoa, water & extract in bowl until smooth. Working 1 cookie at a time, spread 1 heaping tsp frosting over top of each cookie, covering marshmallow completely. Sprinkle nonparells on top of cookies & let sit 1 hour before serving.
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