Stuffed Peanut Butter Cup Cookies

Recipes

Sunday
Sep / 16 / 2018
Comments 41

Who wouldn’t love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats!

Fall is one of my favorite seasons to bake. That’s why I created Fall Cookie Week here on Inspired by Charm. This is a series I started back in the early days of blogging. If you’re curious about (or missed) any of my FCW recipes, you can find them all below. There are so many delicious fall cookie recipesI know you will love!

Fall Cookie Week Recipes:

Fall Cookie Week 2018 will be returning next weeks on Monday, September 24th. In the meantime, these Stuffed Peanut Butter Cup Cookies are a blast from the past and one of my favorite fall cookie recipes recipes! What’s not to love?

How to make Stuffed Peanut Butter Cup Cookies:

I decided to share another of my favorite cookies to end this cookie week. I love the combination of peanut butter and chocolate.

And with these particular cookies, the chocolate drizzled all over the top is literally and figuratively the icing on the cake … er … cookie.

As with most of the cookies this week, these come together quite quickly. It’s basically just a peanut butter cookie recipe.

I love all of the unique touches to this cookie as well – the Reese’s Peanut Butter Cup tucked away inside and the glorious drizzle of chocolate on the top.

It just looks like a cookie you want to eat.

If you want to make these cookies, I’ve shared the full recipe at the end of this post.

Want more Fall Cookie inspiration? You’ll love these recipes:

Nutella Thumbprint Cookies
Black and White Pumpkin Cookies
Peanut Butter Lover’s Peanut Butter Cookies
Cream Wafer Cookies – my favorite!
Peanut Butter Sprinkle Cookies

Now, tell me that doesn’t look gorgeous.

It took every ounce of my will power not to gobble them up in one evening with a big glass of milk. Like, seriously.

Thank you so much for enjoying Fall Cookie Week with me every year. It’s always a blast!

Stuffed Peanut Butter Cookies Recipe:

Stuffed Peanut Butter Cup Cookies

Did you make this recipe? Leave a review!

Course: Dessert

Cuisine: American

Keyword: cookie, fall baking, fall cookie week, peanut butter cookie, peanut butter cup, peanut butter cup cookie

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

These Stuffed Peanut Butter Cup Cookies are an easy and delicious cookie recipe. #fall #fallbaking #fallcookieweek #peanutbutter #chocolate #peanutbuttercup #recipe

Pin It!

Who wouldn't love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats!

Pin It!

Ingredients

1 cup butter - softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 package Miniature Reese's Peanut Butter Cups - unwrapped

Chocolate Drizzle:

1 cup semisweet chocolate chips
1 tablespoon creamy peanut butter
1 teaspoon shortening

Instructions

In a large bowl, cream the butter, peanut butter, and sugars until light
and fluffy. Beat in egg and vanilla.
In a smaller bowl, combine flour and baking soda.
Gradually add the dry mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-1/4-inch balls. Press a miniature peanut butter cup into
each; reshape balls.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned.
Cool for 2 minutes before removing from pans to wire racks.
For drizzle,melt chocolate chips, peanut butter, and shortening in a microwave (or in a double boiler). Stir until smooth. Drizzle over cooled cookies. (I allowed my mixture to cool slightly and then put it into a Ziploc bag. I snipped off a tiny portion of the corner of the bag so I could drizzle the cookies.)

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

(This post was originally publish in September 2013.)

THIS POST HAS 41 COMMENTS
Join the conversation.

Sugar Cookies with Cotton Candy Frosting

Recipes

Monday
Feb / 3 / 2014
Comments 22

I ended up making about six different types of cookies over Christmas. However, being under a bit of a time crunch and needing a break from the Internet, I failed to blog about any of them. Sorry about that.

With Valentine’s Day on the horizon I thought this would be a good time to revisit one of my favorite cookies, but with a little twist. So, today I’m sharing a classic sugar cookie recipe with you. I feel that sugar cookies are a little like pie crust. Everyone has a favorite. Some people like them thicker; others prefer them thin. Some folks have to have them frosted; others just want a little sugar sprinkled on top. My dad likes his plain, thick, and heated up in the microwave. Today, I’m going to share my mom’s sugar cookie recipe that I’ve come to know and love. My great uunt also has a recipe for a much thicker cookie that I’ve actually never made. I will share that recipe as soon as I can get my hands on it.

When I was growing up, my mom, grandma, and I made these cookies every Christmas. My mom made the dough and was in charge of the rolling and baking. Grandma frosted the cookies and I decorated them. The frosting was always white and the decorations were always a variety of sprinkles. It was cold outside when we made them, so after they were frosted and decorated we’d put them on trays, cutting boards, and whatever else we could find and put them in the garage so the frosting could set before we packed them away. I always looked forward to that day. Always.

Nowadays, things have changed, I’m the one in charge of making the sugar cookies. And, while they are a tad time consuming, there’s something wonderfully nostalgic about them, so I’ll continue to make them with joy year after year.

However, this time around I decided to give them a fun little twist. A few months ago I bought a couple bottles of cotton candy extract (you can find it on Amazon) for another recipe which I ended up making. So, I thought I’d try out the extract in the recipe. While it doesn’t drastically alter the flavor, it definitely adds something different and delicious to these cookies. Plus, they smell even more heavenly than your typical sugar cookie.

I opted to add a little color to my frosting as well to emphasize the cotton candy theme.

The cookies turned out pretty cute, didn’t they? Of course, how can a sugar cookie covered in frosting with sprinkles on top be anything but cute.

If your mouth is watering, it’s understandable. Let me help you by showing you how to make them.

Sugar Cookies with Cotton Candy Frosting

makes about 3 dozen cookies

Here's what you will need:
Sugar Cookies:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk

Cotton Candy Frosting:
1/2 cup Crisco
1/2 cup butter (softened)
5 cups confectioners' sugar
6 tablespoons milk
1/2 teaspoon cotton candy extract
1/2 teaspoon vanilla
Food coloring (optional)

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a stand mixer, with the paddle attachment, cream together the Crisco, sugar, eggs, and vanilla. Once combined, add in half of the dry ingredients. Begin to mix and then add in the buttermilk. Then add in the rest of the dry ingredients and mix until just combined. Refrigerate the dough for at least four hours or overnight.

For the frosting, cream together the Crisco and butter. Slowly add in the confectioner's sugar, alternating with the milk as necessary. Before completely combined add in the cotton candy extract and the vanilla extract. Food coloring can be added at this time as well. If you prefer a stronger flavor, add more extract until you achieve the desired flavor. More milk can be added if you feel the frosting is too thick. The frosting does not need to be refrigerated before use.

After your dough has properly chilled, preheat your oven to 300 degrees F.

On a well-floured surface, roll out about 1/4 of the dough. You'll want the dough to be about 1/8- to 1/4-inch thick, depending on your preference. Cut the dough out with your favorite cookie cutters. Transfer to an ungreased cookie sheet. Bake for 10 minutes or until the first sign of browning appears on the surface of the cookie. Remove from the oven and allow to cool completely, then add the frosting and sprinkles.

And that’s it.

I feel that part of making a good sugar cookie is practice. The first time I made them I rolled out my dough too thin and baked them for too long. They were about as crunchy as a Nilla Wafers. Just take your time and have patience.

Old family recipes are often based on weird factors like “how the dough feels” or “the right consistency of the frosting.” These things will make absolutely no sense until you do it a few times. And eventually it will make perfect sense. This is why our parents’ and grandparents’ recipes were always the best. They knew those secret little touches that were really never explained in the recipe.

Anywho, I really hope you enjoy this recipe! It was a pleasure sharing it with you. Happy baking, my friends!

By the way, the amazing cutting board above is from RedEnvelope. I’m kind of obsessed with it. You can check it out here.

THIS POST HAS 22 COMMENTS
Join the conversation.

Candy Corn Cream Wafers

Recipes

Saturday
Sep / 21 / 2013
Comments 6

If you follow me on Instagram or Twitter, you may have noticed that I was out of town the past couple days. I was actually in New York City again, hanging out with my friends from Better Homes & Gardens and dozens of fabulous bloggers. I will put together a recap for you on Monday.

Anywho, back to Fall Cookie Week. It’s hard to believe it’s already Saturday and there are only two cookies left. Have no fear though, I saved a couple extra-special cookies to close out the week. To be honest, today’s cookie is pretty much my favorite cookie in the whole wide world. I kid you not. I make them every Christmas and eat them for breakfast for weeks. It’s like a little piece of heaven.

This year I decided to make them early and give them a fall twist. While the flavor is the same, I jazzed up the dough and frosting with a little food coloring to make them resemble candy corn.

Now, before anyone says anything, I realize I messed up the color order. Traditional candy corn has orange in the center. I guess over the past year I’ve had ombre so deeply ingrained in my brain that I wasn’t thinking correctly. I’m just going to say that this color order is my creative expression of candy corn. Hope that’s okay with everyone.

You’ll notice that these cookies are primarily flour, butter, and sugar … but mostly butter and sugar. I think this explains why they are so amazingly delicious. My BFF and older brother will also attest to their awesomeness.

I’ve seen various ways to make these. My recipe is from my mom and I think it’s perfection. Usually the dough is kept its natural color and the filling is dyed green and red for the holidays, but as I said above, I’ve changed things up a bit for fall.

Anyway, on to the recipe (which, by the way, I usually double.)

Candy Corn Cream Wafers

Here’s what you will need:
Wafers:
1 cup butter, unsalted and softened
1/3 cup heavy cream
2 cup flour
1/2 cup sugar for dusting
Optional: food coloring

Filling
1/2 cup butter, unsalted and softened
1 1/2 cup powdered sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 – 4 teaspoons heavy cream
Optional: food coloring

In a bowl of a stand mixer (can also be done with a hand mixer), beat the butter until pale yellow. With the mixer on low, slowly add the flour, then the cream. Mix until just combined. At this point, you can divide the dough in half and add yellow and red food to half of the dough to make it orange in color. Cover and refrigerate for at least two hours or overnight.

On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a cookie cutter or the rim of a glass. I recommend something about 1 1/2- to 2- inches in diameter.

Add sugar to a small bowl. Lightly coat cut dough pieces with sugar. Place 1 inch apart on ungreased baking sheet. Prick twice with a fork.

Bake at 375 degree F for 7-9 minutes or until just barely starting to brown. Remove to wire racks to cool.

For the filling, in a bowl of a stand mixer (can also be done with a hand mixer), cream the butter until pale. On low, add the powdered sugar, salt, vanilla, and 2 teaspoons of heavy cream. At this point, you can also add the food coloring. In this case, I used yellow.

Once the wafers are cool, carefully spread filling on one wafer and then top with another.

I seriously can’t explain how much I adore these cookies.

While they are a little bit time consuming, they are completely worth the effort. The resulting wafers are flaky discs that literally fall apart and melt in your mouth. The filling just brings it all together with sweet and buttery goodness.

So what do you think of my Candy Corn Cream Wafers? Will you be giving them a try?

Have a fabulous weekend, my friends!

Don’t forget to check out the rest of the sweet treats in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – ???

THIS POST HAS 6 COMMENTS
Join the conversation.

Frosted Pumpkin Cookies

Recipes

Wednesday
Sep / 18 / 2013
Comments 51

In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with a soft pumpkin cookie and topped with creamy frosting that guaranteed to be a winner!

Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your mouth, plus they are pumpkin so that clearly makes them a 10 out of 10. I kid you not.

And don’t even get me started on the frosting. It’s basically butter and sugar whipped up to creamy decadence. How can you go wrong!?

I also love this recipe because it’s simple. There is no need to wait for the dough to cool or spend time rolling out the dough. You just scoop it on to the cookie sheet and pop it into the oven. Love that!

How to Make Frosted Pumpkin Cookies:

Easy, pumpkin, melt-in-your mouth delicious – the recipe for a perfect cookie. And that’s why they are one of my new favorites!

All righty, onto the recipe!

Want more? The best fall cookie recipes:

Frosted Pumpkin Cookie Recipe:

Frosted Pumpkin Cookies

Did you make this recipe? Leave a review!

Course: Dessert

Cuisine: American

Keyword: cookies, frosted pumpkin cookies, pumpkin cookies

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Pin It!

Ingredients

Cookies:

2 cups butter - softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs
2 teaspoons vanilla
1 15- ounce can pumpkin
4 cups all-purpose flour

Frosting:

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar - add until desired consistency / firmness
extra ground cinnamon sprinkled on top - optional

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer beat butter on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves and nutmeg. Beat until combined.
Beat in the eggs and vanilla until combined. Then, add the pumpkin. Beat in as much of the flour as you can using the mixer. Stir in remaining flour with a wooden spoon.
Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
For frosting, in a small saucepan heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. (I made a double batch of the frosting and ended up using all of it. I recommend doing the same.)
Spread frosting on the cooled cookies. Sprinkle with additional cinnamon, if desired.

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

THIS POST HAS 51 COMMENTS
Join the conversation.

Butter Pecan Maple Crisps

Recipes

Tuesday
Sep / 17 / 2013
Comments 24

In case you are wondering, I’m not sitting at home surrounded by cookies and holding a big glass of milk. I wish. I estimate that during the past five days I have made about 27 dozen cookies. That’s a lot of freakin’ cookies.

I actually ended up giving almost all of them away. Most went to my BFF and her family; the rest are being enjoyed by my mom, dad and grandparents. I did keep a handful of personal favorites for myself. There’s nothing wrong with that, right?.

Today’s cookie is what I consider an adult cookie. That simply means that as a kid I would have turned my nose up at it because it’s basically a nut-based cookie, As an adult I think it’s pretty darn fabulous, but unfortunately that also makes me feel old.

Anyway, this cookie has some of the quintessential flavors of fall. The pecan, almond, and maple work together so nicely to create a little flavor party in your mouth.

This cookies are finished off with a glaze of pure maple syrup right when they come out of the oven. The syrup is such a genius and delicious idea. It adds a great depth of flavor.

Are you salivating yet? Good. Let me show you how to make these.

Butter Pecan Maple Crisps

Here’s what you will need:
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1/2 cup toasted chopped pecans
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup

Let’s get baking:

Preheat your oven to 300 degrees F.

In a medium bowl, whisk together the flour, salt, baking powder, and nutmeg. Set aside.

In another bowl, using the paddle attachment on your mixer, beat together the butter and sugar until pale. (A hand mixer and a bowl would work just fine.)

Into the mixer bowl, add the vanilla and almond extract and beat until smooth. Add the pecans and beat until blended.

With the mixer going at low speed, gradually add the flour mixture until a stiff dough is formed.

Using a cookie scoop, shape dough into 1” balls. Place the dough balls on a baking sheet covered with parchment paper or a silicone baking mat.

Bake for 20-25 minutes.

Remove from the oven, and while hot, brush them with the pure maple syrup.

Remove cookies from the baking sheet and place on a wire rack to cool completely.

And that’s a wrap for Butter Pecan Maple Crisps!

I absolutely love any baked goods that use almond extract. There is something about that flavor that is just so comforting.

These are another great cookie for tea or coffee dunking. A few of these and a big cup of coffee could be my breakfast any fall day!

Be sure to stop back tomorrow for an extra special Fall Cookie Week treat!

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

THIS POST HAS 24 COMMENTS
Join the conversation.