My husband can be difficult to cook for. When we first got married, he was extremely picky. Since being married to me he has expanded his food horizons a great deal and I’m quite proud of the progress he’s made.
But this year for his birthday, he said he didn’t want to go out to eat. He wanted me to make something because I make such “good stuff”.
So, I certainly couldn’t let him down. For dinner I made his favorite Chicken Sandwich, and tried a new Potato Salad.
But I wanted something extra special for his birthday treat. I knew he wouldn’t care if it was cake or not, just that it would be delicious. I knew it had to be peanut butter and chocolate, but I wanted something a bit over the top.
And then I remembered the cookies that my friend Danelle had brought to a church Christmas party. They happened to win the cookie competition, of which my husband was one of the judges. I didn’t even get to try one, because they disappeared so quickly. And my husband said they were really, really good. Which is a little peculiar, because they involve mint and he swears he doesn’t like mint.
Anyway, I knew that I could use her idea and turn it into completely chocolate, peanut butter awesomeness. And…I was right.
These are decadent, gooey, uber chocolate bits of deliciousness.
Chocolate Peanut Butter Marshmallow Cookies
Ingredients
- 1 Devil's Food cake mix
- 2 tablespoons flour
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 16 large marshmallows
- 40 Reese's Peanut Butter Cups
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
Instructions
Preheat oven to 350 degrees.
In a large bowl, stir together cake mix and flour.
Stir in the eggs, vanilla, and oil and mix until smooth.
Form dough into generous 1 inch balls and place 2 inches apart on baking sheets, and flatten slightly.
While cookies bake, cut marshmallows in half with kitchen sheers and unwrap the peanut butter cups.
Bake for 6 minutes, then remove from the oven.
Place a whole peanut butter cup in the middle of each cookie, and then top with 1/2 of a marshmallow, cut side down.
Put the cookies back in the oven for another 2-3 minutes, until marshmallows are just starting to brown.
Remove from the oven and allow to cool on baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
For ganache topping, measure chopped chocolate or chocolate chips in a medium sized bowl. Heat heavy cream in separate bowl in microwave for 30 seconds to 1 minute (microwaves vary so much, you need to watch and make sure it doesn't boil over) you just want it to heat through. Pour over the chocolate and allow to sit for 5 minutes. Then whisk until smooth.
When ganache has cooled to the consistency of a soft pudding, carefully spread 1-2 teaspoons over the marshmallow.
Top with the remaining peanut butter cups, finely chopped.