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!

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

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?

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

How to make Stuffed Peanut Butter Cup Cookies:

 

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

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.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

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

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

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.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

It just looks like a cookie you want to eat.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

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

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:

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Now, tell me that doesn’t look gorgeous.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

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!

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

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Stuffed Peanut Butter Cookies Recipe:

Stuffed Peanut Butter Cup Cookies


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
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!

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.)

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 […]




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Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you’re willing toe share them with!

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

Wow!. It seems as though I’ve been baking up a storm around here lately. From pies to cookies to popcorn – apparently I have a big sweet tooth these days. Anyway, I came up with this idea for mini peanut butter pies late last week and couldn’t get it out of my head. I just had to give it a try as soon as possible.

Bite-Sized Peanut Butter Pie with Chocolate Crust:

I know that I was thinking about making a savory pie for the next recipe in my year of pie series, but when something comes along that involves peanut butter and chocolate, it takes precedence.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

Now, I’ve made a lot of recipes here on Inspired by Charm, but I can say with certainty that these Bite-Sized Peanut Butter Pies are officially in my top five. The combination of chocolate and peanut butter is probably my all-time favorite, so it’s not a surprise that I love these so much.

How to Make Peanut Butter Pie with Chocolate Crust:

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

I was also super excited to try out this crust recipe. First, it’s made in a food processor. I’ve always wanted to try this approach ever since I saw Ina Garten do it on the Barefoot Contessa. Secondly, it involves chocolate.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

I was actually surprised how wonderfully easy this dough came together. Other than paying attention to how much water (or in this case coffee) you are adding, it pretty much mixes itself. I may be convinced that a food processor is the way to go when it comes to making pie dough.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

You’ll notice the dough recipe calls for iced coffee. (This is yet another tip I learned from my friend, Ina. [She’s not really my friend, I just like saying that. However, I think we would be friends if we met some day. But then again, I think everyone assumes that.]) I think she made brownies once, or maybe it was chocolate cupcakes, and used coffee instead of plain water. Apparently coffee enhances the chocolate flavor. Now anytime I’m making something with chocolate, I try to incorporate a little coffee flavor. Honestly, it really seems to help. If you’re not a fan of coffee, or don’t have any on hand, I assume plain ice water will work fine in this recipe.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

For the filling, I simply followed a standard recipe for peanut butter pie filling. I used a plastic baggie to pipe it into the little shells. (I really need to invest in some proper piping bags and tips at some point.) However, it worked beautifully. I did the same thing for the chocolate drizzle.

IMG_0051

I also added a few chopped peanuts to about half of my bite-sized pies for a little garnish and a little crunch. Depending on your crowd, you can add these or leave them off.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

And if these photos haven’t given you enough encouragement, I really must insist you try this recipe. I was able to pass a few of these out to family and friends yesterday afternoon. Everyone gave them rave reviews.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

So, without further ado, let me show you how to make them.

And that’s it, friends!

I know it may sound a little complicated, but they come together quickly. And I promise, they are worth the time.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

The filling is obviously delicious and, as I mentioned above, I absolutely love this pie crust! It’s flaky, light, and the perfect amount of chocolately goodness.

Plus, the cuteness factor of this bite-sized pies is clearly off the scale. Based on how they look, you know they are going to be dynamite before they even cross your lips. Right?

Want more delicious pie recipes? Try these:

 

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

I hope you enjoyed this recipe and I really hope you are loving A Year of Pie as much as I am. Have a fab day, everyone!

Do you think you’ll give this recipe a try?

Mini Peanut Butter Pie with Chocolate Crust:

Bite-Sized Peanut Butter Pies with Chocolate Crust

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: chocolate crust, peanut butter, pie
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you're willing toe share them with!

Ingredients

Chocolate Crust:
  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter - cold
  • 4 tablespoons Crisco - (vegetable shortening)
  • 2 yolks from large eggs
  • 6 - 8 tablespoons iced coffee - ice water will work as well
Peanut Butter Filling:
  • 1 cup creamy peanut butter
  • 1 package (8 ounces) cream cheese - softened
  • 1 teaspoon vanilla
  • 1 1/4 cup confectioners' sugar
  • 1 package (8 ounces) Cool Whip - thawed
Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco
  • Chopped peanuts - optional

Instructions

  • In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.
  • Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.
  • Then, preheat your oven to 350 degrees F.
  • On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.
  • Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.
  • Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.
  • While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.
  • Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.
  • For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.

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

Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you’re willing toe share them with! Wow!. It seems as though I’ve been baking up a storm around here lately. From pies […]




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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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Print

And that’s it.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

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.

Inspired By Charm

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 […]




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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.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

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.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

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.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

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.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

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.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

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.

IMG_3507

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.

IMG_3540

IMG_3514

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.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

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

Have a fabulous weekend, my friends!

Inspired By Charm

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 – ???

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. […]




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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!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

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.

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

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:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

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

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

All righty, onto the recipe!

 

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Want more? The best fall cookie recipes:

 

Frosted Pumpkin Cookie Recipe:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

 

Frosted Pumpkin Cookies


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
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!

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!

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, […]




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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.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

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?.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

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.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

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.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

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.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

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.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

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!

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

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

Inspired By Charm

And don’t forget to check out the rest of the cookies 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 – Peanut Butter Cup Cookies // Fall Baking Link Party

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 […]




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I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found a few other pudding cookie recipes.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

I combined elements from several of the recipes to create my own version. Since I also had a bag of Pumpkin Spice Hershey’s Kisses on hand (which are amazingly delicious), I decided to wrap the dough around the kisses.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

The resulting creation is what I like to call Chocolate Pumpkin Spice Cookies.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

They are soft, chewy, and have a delightfully pumpkin-y surprise in the middle. That’s pretty much everything a cookie needs to have, right?

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Chocolate Pumpkin Spice Cookies

Here’s what you will need:
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1 bag of pumpkin spice Hershey Kisses, unwrapped

Let’s get baking:
In a large bowl, stir together flour, cocoa powder, salt, and baking soda and set aside.

Then in a bowl of a stand mixer (you can also use a hand mixer here), cream butter and sugars together.
 Add the dry pudding mix and beat until well blended. Add eggs and vanilla and mix until smooth.

Slowly incorporate flour mixture, being careful not to over mix.

Preheat oven to 350 degrees F.

Take a tablespoon of dough, roll it into a 1” ball, then flatten it with your hand. Place a Pumpkin Spice Hershey Kiss in the middle and form the dough around the kiss. Re-roll the dough into a uniform ball and place on an ungreased baking sheet.

Bake for 8-12 minutes. Remove cookies from the baking sheet and place on a wire rack to cool completely.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Not too bad for my first pudding cookie! I was actually expecting them to spread out a little more, but was pleased they held their shape.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

That wraps up Day 2 of Fall Cookie Week on IBC. Another delicious reason to celebrate the season!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Will you be whipping up a batch of these cookies? Do you love those Pumpkin Spice Kisses as much as I do?

Inspired By Charm

And don’t forget to check out the rest of the cookies 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 – Peanut Butter Cup Cookies // Fall Baking Link Party

I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start! Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found […]




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Join the conversation.






A Year of Yeast has been trucking along for over four months. Can you believe it? I have to tell you I’ve been enjoying every minute of it. As I enter month five I can honestly say my fear of yeast has pretty much subsided. Today I wanted to try something in the sweet category.

Inspired By Charm

As you may remember from one of my Weekend Wanderlust posts, I was drooling over this recipe from Martha Stewart. Little balls of dough dipped in butter, dredged with cinnamon and sugar, and drizzled with a delicious glaze. I’d say they are similar to monkey bread but a bit drier and lighter. Plus, the glaze sends these little bits over the top.

Inspired By Charm

Inspired By Charm

Being a huge fan of sweets, I am tempted to sit down with this pan and gobble them all up with a big glass or milk or a hot cup of jo!  Who’s with me?!

Inspired By Charm

Inspired By Charm

Look at the ooey, gooey goodness

Inspired By Charm

Okay, I can’t take it anymore. Enough chatter, let’s get baking!

Inspired By Charm

Cinnamon Bun Bites

Cinnamon Bun Bites
Here’s what you’ll need:

Bites:
1/2 cup warm water
1 tablespoon active dry yeast
4 1/2 cups all-purpose flour, plus more if needed
4 large eggs
1 1/4 cups sugar
2 teaspoons coarse salt
1 teaspoon vanilla
1 stick unsalted butter, softened, plus 1/2 stick, melted, and more for coating the dish
2 tablespoons ground cinnamon

Vanilla Glaze:
1 cup confectioners' sugar, sifted
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.

Add eggs, 1/4 cup sugar, salt, vanilla, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.

Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.

Lightly butter a 9-inch pie plate. Place melted butter in a bowl. In another bowl,stir together remaining 1 cup sugar and the cinnamon.

Roll dough into 1-inch balls (I ended up with about 55). Working with 1 at a time, dip balls into melted butter, then roll in the cinnamon-sugar mixture and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon-sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.

Preheat oven to 350 degrees F. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm (a wooden skewer inserted into the center comes out clean), 50 to 55 minutes. Let bites cool in dish for 15 minutes.

In the meantime, let’s make the glaze. First, stir together sugar and salt in a small bowl.

Then, whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

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Feel free to keep your Cinnamon Bun Bites in the pie pan like I did or remove the loaf and serve them up on a beautiful wood cutting board. The choice is yours. Thanks again to Martha Stewart for this fabulous recipe, which I slightly adapted.

Inspired By Charm

What do you think of these Cinnamon Bun Bites? Will you be making them?

A Year of Yeast has been trucking along for over four months. Can you believe it? I have to tell you I’ve been enjoying every minute of it. As I enter month five I can honestly say my fear of yeast has pretty much subsided. Today I wanted to try something in the sweet category. […]




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Join the conversation.