Triple Peanut Butter Chocolate Pudding Bars

I have two countdowns going on right now.  One that makes me happy and one that makes me sad.  One is Christmas.  I have the countdown app on my phone and it is just makes me giddy about all the fun things that will happen in the next 44 days.    The sad countdown is the back to work date. Not that I dislike work I just love my little pumpkin and this last year has been a blast.

Since I am down to my last couple months of mat leave.  The little one and I signed up for a few mom and baby classes, swimming and baby picasso.   Both are lots of fun and both expend a lot of energy which make for some great post naps.

This was the first year in many I did not go to the store after Halloween and buy 50% off candy.   I did however have a little bit of candy left over.  I managed to hide this from the hubby as well since we was preoccupied by the small amount he got from taking out the little one. (Who for the record cannot even say trick or treat)  For some reason left over candy always tastes better when it is baked in something so I opened all the little packages, chopped them up and through them in these delicious Triple Peanut Butter Chocolate Pudding Bars

Chocolate Pecan Almond Toffee

I almost missed my 2nd Blogiversary.  Well technically I did because it was yesterday, but I was busy baking yesterday and in the last two weeks I completed cupcakes for a wedding and a 4 tiered Birthday cake for a friends 1 year old.   This has definitely been an interesting year for me.   This time last year I was getting into a groove, baking lots and blogging lots.  Several months later I was thrown into the world of nausea, tiredness and a growing belly.   All great things though, very interesting things, that will lead to a lot of new & exciting times.  My day job also seemed to get in the way a lot this summer, lots of unexpected twists and turns that made for some long days and weeks.    I do wish I had stayed on the ball a bit more this past year and maybe becoming a mom, although I know will be completely hectic in the beginning will force me to become more organized so I can manage both.

Since this is my 2nd blogiversary I am going to do posts with two desserts I really love and TWO GIVEAWAYS!    Of course it is hard to narrow down the list amoung so many desserts but today's post is one of my favorite.   I always buy a tin for myself when I attend the Christmas show in Toronto.   One year my friend and I both bought some and were supposed to split it, then we forgot to trade and then I ate it all!   OOPS!

Pecan Almond ChocolateToffee
(adapted from Baked Explorations)

INGREDIENTS:

• 1 cup unsalted butter, in cubes or softened
• 1 cup sugar
• 1/3 cup ground almonds
• 2/3 cup pecans, finely chopped
• 150g dark chocolate chips
• 100g semi sweet chocolate chips

INSTRUCTIONS:

1) Butter a 9x13 inch glass/metal pan.   (Do not use non stick spray)

2) Toasted the pecans in non stick pan for 3-5 min on medium, until fragrant. 

3) Place the butter in a medium sauce pan over low heat.  When the butter is almost melted, add the sugar and water and cook over low heat, stirring with a rubber spatula until combined.

4) Place your candy thermometer on the side of the pot.   Increase the heat to medium-high and cook until mixture reaches 300F.   The mixture will bubble and start to brown.

5) While mixture is reaching the desired temp, combine the two chocolates in a bowl. 

6) When butter/sugar mixture reaches temperature remove from heat right away to prevent burning and stir in the pecans quickly.   Spread this mixture into your prepared pan. 

7) Wait 1 minute then spread the chocolate chips over this.  Wait 3 minutes for chocolate to melt, then use an offset spatula or rubber spatula to spread the chocolate over the toffee.

8) Sprinkle the ground almonds over the melted chocolate and place the pan in the freezer for about 30 minutes. 

9) Remove the pan from the freezer and break with a knife

10) Store toffee in a airtight container, with parchment in between any pieces.

MMMMmmmm... Toffee.   I was nice and shared this with work but I am sure I will make another version for guests around Christmas.   I also didn't get much out of the ground almonds on top so I might leave that out next time or switch up chopped pecans and use almond in the toffee base.

MEG's RATING : D-EEEE-LICIOUS!

DAY 1 GIVEAWAY :   Tell me what is your favorite "candy" to make at home? and you will be entered to win a $25 amazon gift certificate to buy any baking/candy tool you like.

For extra entries, do any of the following and let me know what you did for each one.

1) Become a blogger follower 

2) Follow me on Twitter - @Sweettwist_Meg 

3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Follow me on pinterest - Sweettwist_Meg

Entries accepted until Thursday @ 10am EST.

Oatmeal Chocolate Peanut Butter Cookies and a Rollercoaster Weekend

So I have done some baking lately but haven't had any chance to post anything.   I haven't really been near my computer since Wednesday night.   It has actually been several days of a few highs and a very low low.

My weekend practically started on Thursday,  I had to work from home to go to two doctors appointments.  One was my monthly check up with my midwife.   She went through my test results, standard check up and check the heartbeat.   Everything is A.O.K.  My second appointment was Ultrasound number 2.  This is where they take pictures of everything and check out every inch of the baby.   This also happened to be the ultrasound where baby can reveal it self.   I am a planner so there is no way I could wait until November to find out what this little bun is going to be.   The ultrasound tech was also nice enough to tell us no problem.  So baby is a.... oops sorry you will have to wait for my reveal dessert post.    

This started of the weekend great,  we got the news and we were heading up to the cottage Thursday night for a few days.  Spent three days up there enjoying the beautiful weather and got in some serious relaxation.   We came home Sunday night and cuddled up to a movie.   Monday we met our good friends for lunch to give them a reveal dessert as well.   Lunch was nice but this is when the side track started.  

When I was in my early twenties I bought myself a bulldog puppy - Bosco. (Who would be called by many names in his lifetime)  Let me just say they are by far the cutest puppies ever.  At this time I lived with my Dad and my sister.   Over the years though as I got together with my now hubby and moved in with him I couldn't take the dog with me so he stayed at my Dad's house. My sister took over the mommy reigns and took care of him for me for the last 5 years. Although I did make sure to visit quite often. I got a message from my sister Monday afternoon she was taking the dog to the vet as he was not his usually self and something seemed wrong. So for about two hours I was back and forth with her over the phone getting updates on what was going on. In the late afternoon I sadly got the call from her I needed to come say my goodbyes, we had to put him down because of cancer. Way too unexpected. The rest of the night is a complete blur. I just remember my husband dragging me out on a walk to get my mind off of it and going to bed with some heavy eyes and a headache. He wasn't well trained but he was perfect. Losing a pet is like losing a member of your family. It's never an easy thing so please give your pets a big hug for me.

Quite the roller coaster weekend in deed.  Work happened to be crazy busy this week so I did get a lot of distraction.    A week since I baked these cookies here is finally the post.

Oatmeal Chocolate Peanut Butter Cookies

(Adapted from Scientifically Sweet)

INGREDIENTS:

• 3/4 cup gluten free flour mix
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3 tbsp cocoa powder
• 6 tbsp unsalted butter, softened
• 2/3 cup brown sugar
• 1/4 cup xylitol or granulated sugar
• 1/4 cup crunchy or smooth natural peanut butter
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1 cup oats
• 1 cup Reese's pieces.

INSTRUCTIONS:

1) Combine flour, baking soda, baking powder, cocoa powder and salt in a medium bowl. 

2) In a large bowl or mixer bowl, beat together butter, sugar and xylitol until well combined.  Beat in peanut butter until just combined.  

3) Add in egg and vanilla and beat together. 

4) Add in oats, mix together and let sit to allow oats to slightly hydrate.

5) Add flour and mix together until almost incorporated.

6) Add Reese's pieces until just combined

7) Cover the dough with plastic wrap and refrigerate for about 30 minutes. 

8) Preheat oven to 350F.  Cover baking sheet with silpat or parchment. Using a small to medium scoop place rounds on baking sheets and flatten slightly.   These cookies don't spread too much.  Bake for 10 -12 minutes.   Let cookies cool on rack a minute or two.     Transfer to a wire rack to cool.  

Okay,  so when I went to write up this recipe I realized I did it wrong but these cookies still turned out really good.   I would have preferred a bit crispier as these did remain quite soft, they might have been crispier if I followed the recipe properly. It is hard to go wrong with the chocolate peanut butter combination.  

MEG's RATING: D-EEEE-LICIOUS

Crispy Crunch Cheesecake Bars

This weekend we finally went to my husbands family cottage.  We try to go at least once, sometimes twice a month once the weather starts to get warmer.   We never made it up in May this year and we're very anxious to finally get up there.  We were both in need of some relaxing sit and do nothing cottage time.   His brother, sister in law and their two kids also came up so we had a full house but it was a fun house.   They are 8 and almost 6 so there energy is always high.  I always find myself in an interesting situation.  I love going to the cottage, I love being up north and enjoying the fresh air but I HATE bugs.  Especially since bugs that bite seem to love me.  They are attracted to my dark hair and sweet blood (probably worse now since I seem to be pumping more of it these days) .   Along with my crazy fear of bees I am often just an idiot running around waving my arms.  How do I even relax?  Luckily I was able to go in and out of the sun room to avoid any excessive bites.   I spent most of the weekend reading the gigantic "Baby Book", which at this point it is way too much information.  I imagine in the next two years though I will be referencing this book a lot.  

Since I always have to bake some treat for a cottage weekend I tend to go with items that travel easy like bars or cookies.   I also usually do a peanut butter dessert but I had a craving to do something with crispy crunch and they were sitting in my freezer for a week or so.   They were just begging to get used up.

Crispy Crunch Cheesecake Bars

INGREDIENTS:

• 20 fudgeeo's
• 1/4 cup of melted butter
• 12 oz (1 block and a half) of light cream cheese. 
• 1/4 cup brown sugar
• 1 tbsp agave syrup
• 1 large egg + 1 egg yolk
• 1 tbsp unbleached all purpose flour
• 1 tbsp pure vanilla extract
• 1 1/4 cup chopped crispy crunch bars 
• 1 cup semi sweet and bittersweet chocolate chips (a mix of what you prefer)
• 1/4 cup 18% cream

INSTRUCTIONS:

1) Preheat the oven to 325F. 

2) Run fudgeeos through a food processor to get them to a fine grind.  Pour in melted butter while pulsing to slowly bring together.   Press this mixture in to a 8 in square pan lined with parchment. 

3) Add cream cheese, sugar and agave to a food processor,   Run until well combined and smooth.  

  4) Add egg, yolk, flour and vanilla.   Run until completely blended and smooth.

5) Remove the blade and stir in 1 cup of the chopped crispy crunch.  Pour on top of the cookie crust.     Tapping out an air bubbles by banging pan slightly on the counter.  Bake for 18-20 minutes until center is just about set. 

6) Let cool for 15 minutes, then place in the refrigerator to cool for another 15 minutes.    

7) Melt the chocolate chips and cream over a double boiler.   Spread over the cooled cheesecake and top with the remaining crispy crunch.   Let chocolate cool and set before slicing.

Crunchy and creamy all in one.    Little squares are best for these bars they will definitely satisfy your sweet tooth.

MEG's RATING: D-EEEEE-LICIOUS!!

Rolo Brownie Cheesecake

I am playing post catch up now.  I have several holiday desserts I didn't have time to post because of parties, work and cookies, that took longer than expected.  Now their are 5 posts half done, waiting for me to get the photos ready or write in the recipes.

Will I have time this weekend to finish them all? Pah, of course not. This weekend includes working on a Baptism cake for Sunday, which we also have to attend. My hubby is the Godfather.  He is very excited and happy.  A little one he can attempt to impart his wisdom on.   We also have a birthday party to go Saturday, which I may try to bake some treats for.  So again more posts to pile up.

This cheesecake was for a holiday party all the way back to early December. Ooops, super late.  It also used Halloween candy I scored after Halloween and threw in the freezer.   I actually wanted to use snickers but I left them in the trunk of my car,  which happened to be at the Auto shop getting an oil change that night.  So there will be a snickers cheesecake coming eventually, that craving didn't go away.


Rolo Brownie Cheesecake


INGREDIENTS:


Brownie Base

• 1/2 cup (1 stick) unsalted butter
• 4 oz (115g) dark chocolate ( at least 50%)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 cup unbleached all purpose flour

Cheesecake 

• 2 1/2 cups cream cheese
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1 - 1 1/2 cup chopped rolos.
• 2-3 oz chocolate for drizzling. 

INSTRUCTIONS:

1) Preheat the oven to 350F.  Line a 9 inch spring-form pan with parchment. 

Make the Brownie

2) Using a double boiler , melt together the chocolate and butter, stirring until smooth. 

3) Remove from heat and mix in sugar until just combined.

4) Add eggs and milk, mix to combinel. 

5) Fold in flour until just blended.

6) Pour onto prepared parchment.  Bake in the oven for 20 minutes.  Remove from oven, reduce temp to 325F.

Make the Cheesecake:

7) Combine the cream cheese and sugar in a food processor and run until smooth.  Add eggs and vanilla and process until combined.  

8) Pour the cheesecake into a large bowl, stir in sour cream and crushed rolos. You can also place some rolos on the brownie base before adding the cheesecake. 

9) Pour cheesecake on top of brownie.  Bake for 40-45 minutes, or until cheesecake is almost set.  Run a knife around the edge to remove cheesecake from the side of the pan.   Let cool completely, chill several hours or overnight before slicing.  Drizzle with melted chocolate. 

Cheesecake has got to be one of my favorite desserts.  I love how if done properly it can just melt in your mouth.   The rolos didn't hurt either.   I was worried the brownie would have been dry with all that baking but it wasn't at all.  It was well protected by the sweet, creamy cheesecake.

 MEG's RATING: D-EEEE-LICIOUS

MY MINI PAN GIVEAWAY WINNER IS.....  LISA from SWEET AS SUGAR COOKIES!    She has a great blog.  Can't wait to see what you make Lisa!  I will be in touch to get your info.

12 Days of Cookies - Day 11 - Chocolate Ferrero Rocher Cookies

 

I finally have a moment of freedom. Since the day before Christmas Eve I have been non-stop baking, wrapping, cleaning and visiting family and friends. Christmas eve we went to our good friends, Monika and Sebastian's for dinner.  They invited us two years ago to their family dinner and we had the best time.   Unfortunately working around large families we didn't get a chance to make it this last year so we made sure we could fit it in 2011.  This year was no exception to the first. It was another great year, lots of food, wine and great company.

My day 11 recipe is just for Sebastian.  When I saw this recipe, the check mark in my head went off.  He love Ferrero Rochers.  In fact I don't think we go to their house for any event with out bringing him some and there were wine glasses filled with them on the Christmas table.  This time I will be bringing some Ferrero Rochers but they will be frozzen, crushed, chopped and hidden in some chocolate cookies.   It's perfect.

Ferrero Rocher Chocolate Cookies


(Adapted from the Happy Baker)

INGREDIENTS:
1 cup butter, softened
2/3 cup granulated sugar

1/3 cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 tbsp. cocoa
2 1/4 cups unbleached all purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 cup milk chocolate chips
12 Ferrero Rocher chocolates. Freeze chocolates, unwrap and place into a Ziploc bag and smash/chop into small or medium sized pieces.

INSTRUCTIONS:

1) Preheat the oven to 350F.  Line two baking sheets with parchment/silpat.

2) In a medium bowl combine flour, cocoa, baking soda and salt and whisk together.

 3) In a large bowl/mixer bowl beat together the butter and sugars until creamy. 

4) Add eggs and vanilla until well combined.

5) Add the dry ingredients to the butter mixture in two parts, beat on low until just combined. 

6) Stir in the chips and Ferrero Rocher’s.

7) Using a small-medium scoop, place rounds of dough on the prepared cookie sheets.  If the dough is too sticky, cool it in the fridge for 15 minutes. 

8) Bake for 10-12 minutes.  Let cool on sheet for 5 minutes, then transfer to a wire rack.

My first thought is that it needed more Ferrero Rochers, if the goal of the cookie is to have that hazelnut flavour.  On second thought this cookie is awesome, it would be a wonderful chocolate cookie base for so many other cookies.  It is not an intense fudgy cookie but can definitely give chocolate chip cookies a run for their money.  I will use this base for other cookies, for sure! Or just add more Ferrero Rochers next time.

MEG's RATING: D-EEEE-LICIOUS

Don't forget to enter  - Day 12 - Cookie Pie and a Giveaway!!!!

M&M Krispie Cookies - 12 Days of Cookies - Day 4

I am already behind on my 12 days of cookies as I have spent the week planning, cleaning, prepping and baking for the weekend.  This Saturday is my Christmas party and it is actually my favorite day of the year.   It is my chance to cook up a storm, entertain, have fun and spend time with my friends. I go all out! I have a pretty aggressive menu but I think I have it all organized now.  Shopping is done, I am ready to go.  Oddly enough it took me forever to decide on desserts.  I think I have finally narrowed done my list to 3 plus the Christmas tree and Santa Hat cake pops (Thanks to Bakarella).   Lots of delicious desserts to come be blogged about.  For the last few years we have also had a theme.  This year's theme is Retro, our guests have to dress up in 60's, 70's or 80's clothes.  My hubby and I are going 70's. Should be quite funny. I can't wait for this group shot.

Back to my 12 days of cookies....

A good chocolate chip cookie always has to be a staple at for me at Christmas. The cookie also must have red and green M&M's.   I cannot go a holiday season without these.   I know there is a big battle between Cooks Illustrated and the NY times recipe for the best chocolate chip cookie but I am going to try show you another one.  I have made this before, from Anna Olson and I was super happy with it.   The secret ingredient in this one is cornstarch, that helps to keep these cookies soft and chewy.

Enjoy Day 4.


(Adapted from Anna Olson)
INGREDIENTS:

• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all purpose flour or gluten free all purpose ( I have made batches with both)
• 2 tsp cornstarch
• 1 tbsp malt powder
• 1 tsp baking soda
• 1/2 tsp salt
• 6 ounces plain or dark M&M's
• 3/4 cup rice krispie cereal

INSTRUCTIONS:

1) Preheat oven to 350 F.  In a large bowl or mixer bowl, cream together butter and sugars until smooth. Add egg and vanilla and blend to combine.

2) In a medium bowl combine, flour, cornstarch, baking soda, malt powder and salt. Add to wet mixture and mix until almost combine. Add in rice krispie cereal and M&M, beating on low just to combine in.
3) Using a small scoop, drop rounds onto a  parchment/silpat lined baking sheet and bake for  about 10 minutes, until golden brown around the edges.

So easy and yet so good.  These cookies can definitely give Cooks Illustrated and the NY times a run for their money.  The krispies and the M&M's just add a nice crunch but the cookie is still soft.  I love it.  You don't have to use the malt powder I just like experimenting with it.

MEG's RATING : D-EEEEE-LICIOUS!

Day 3 - Chocolate Mint Sandwich Cookies

Chocolate Mint Sandwich Cookies - 12 Days of Cookies - Day 3

I am going mad with cookies.  Today I baked 200 gingerbread men for a cookie order I have been asked to do.  I also got in another recipe for my 12 days of cookies.  I have finally finished putting up my Christmas decorations.   I was out of my one day get it all done routine this year and did bits and pieces every night.  At the end of it my husband told me today he can't turn his head anywhere with out seeing something Christmas.  Mission success. That is the why I like it.

One of my favorite decorations is a 3 foot tall Santa that is carrying a carved wooden basket. The funny thing  is he was a very impulse purchase.  So much of an impulse that my friend Tasha and I had to carry him over 8 blocks in downtown Toronto to get him to her Condo.  I put it right at my front door and place mini candy canes or treats in the basket.  I love it.

What is the holidays with out candy canes?  What is the holidays with out cookies? Let's kill two birds with one stone shall we.   I made this recipe for the first holiday issue of Eat In Eat Out Magazine.  It is a beautiful magazine with a lot of great recipes, features on other Canadian bloggers and restaurant reviews. Please check it out if you haven't already and here is my recipe if you missed it in the magazine.

Chocolate Mint Sandwich Cookies – Yields 20 Sandwich Cookies

Cookie

• 1/2 cup (135 gr) butter
• 1/2 cup (125 gr) light brown sugar 
• 1/4 tsp salt 
• 1 tsp vanilla 
• 1 large egg 
• 1 2/3 cups (250 gr) unbleached all purpose flour 
• 1/2 cup cocoa powder 
• 2 teaspoon baking powder 
• 1 teaspoon espresso powder 

Filling

• 1/2 cup (115 gr) butter 
• 1/4 cup (50 gr) shortening 
• 1 3/4 - 2 cups (230 grams) confectioners’ sugar 
• 2 tablespoons milk 
• 1 tsp mint 
• A toothpick prick of red colour paste/gel 
• 6 mini candy canes, crushed 

Instructions:

1) Preheat oven to 350F. In a medium bowl sift together flour, cocoa powder, salt, baking powder and espresso powder
2) Combine butter and sugar in a large bowl/mixer bowl and beat together until creamy. Add egg, and vanilla, combine until incorporated
3) Add flour mixture to wet mixture, beating at medium speed until just combined.
4) Turn out cookie dough on to a lightly floured surface and form into a disc. Cover in saran wrap and refrigerator for an hour. If the cookie dough is too firm to roll, allow to soften slightly.
5) On a lightly floured surface, roll out the dough to a 1/8 inch thick and cut into 2 ½ inch scalloped circles. Place a on a parchment/silpat lined baking sheet. Bake for 12 minutes. Cool cookies on a wire rack.

6) Make the filling: Combine butter and shortening in a medium bowl and beat until smooth.
7) Add the icing sugar, milk and mint extract and beat together until sugar combined. Add red food colouring and beat to blend in colour. Filling will be light pink.
8) Using a mini spatula, add approximately 2-3 tablespoons of icing on the bottom of one cookie. Top with another cookie, press together and roll the sandwich cookie through the crushed candy canes. Repeat with remaining cookies.

Now I have mentioned before that I don't love mint and chocolate together but I would eat these.   They are so cute and festive.  Since I am not a mint/chocolate expert I always ask for the rating from others.   The plate of these cookies didn't last five minutes at work.  Word traveled fast and they were devoured.  I am going to take that as sign they were pretty good.

MEG's RATING : D-EEEEE-LICIOUS

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12 Days of Cookies - Day 2
12 Days of Cookies - Day 1

Lighter Stuffed Peanut Butter Cookies - 12 Days of Cookies - Day 1

It has been a crazy weekend!  Christmas events and a lot of baking and cookie packaging.   I just finished the packaging of my green box cookie order. Photos to come), and I spent the day baking.  We made four different kinds of cookies, all of which you will soon see in my new holiday series - 12 DAYS of COOKIES!! Today is Day 1.   From now until Christmas I am going to make sure I blog about 12 cookie recipes. These days will not be on consecutive days.  Life is a bit too busy and quite frankly I can't decide on some recipes. Too many magazines and cookbooks to sort through.  But I promise there will be 12 before December 25th.  On the posting of the very last cookie,  I will also have a GIVEAWAY!!!   So keep watching for all the cookies and watch out for lucky number 12.

Day 1 - Lighter Stuffed Peanut Butter Cookies.
This cookie goes first as it also uses leftover Halloween candy - Reese's peanut butter cups - my little secret inside.  The recipe has been brought to you from Cooks Illustrated - Light Recipes.  I love cooks illustrated and I love that they have tried to make some recipes a little bit healthier.  Now I guess it seems like a bit of an oxymoron to take a light recipe and then stuff it with a peanut butter cup, doesn't it?   I like to think this justifies the opportunity to eat a cookie and peanut butter cup all in one day with less guilt.  It is like a regular peanut butter cookie in terms of calories but kicked up a notched.   Right?  Alright I will skip law school and stick to baking.

Enjoy Day 1

(Adapted from Cooks Illustrated)
INGREDIENTS

• 2 1/2 cups unbleached all purpose  (6 1/4 ounces)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 tbsp unsalted butter , melted and cooled
• 2 large egg
• 1 tbsp vanilla extract
• 1 1/2  cup packed dark brown sugar
• 4 tbsp light peanut butter
• 18 Reese's peanut butter cups

INSTRUCTIONS
1) Preheat oven to 350F.   Line two baking sheets with parchment or silpat.
2) . In a medium bowl, whisk the flour, baking soda, and salt together

3)  In a large bowl, whisk together the butter, egg, and vanilla. Add the brown sugar and peanut butter and combine until smooth and lump free. 

4) Fold in the flour mixture until combined.

5) Using a mini ice cream scoop, make 12 mounds on of the pieces of parchment.   Top each mound with a peanut butter cup and gently press down.   Top the peanut butter cup with another mini scoop.  Press down the top mound with a fork and work to combine the edges of each scoop so that the peanut butter cup is hidden. 

5)  Bake the cookies until the edges are light golden and center appears just set, about 13-15 minutes,  rotating halfway through baking. Let the cookies cool on the baking sheets or 5 minutes, transfer to a wire rack and let cool completely. 

Cooks illustrated told me not to use light peanut butter, but I did anyway because that is all I have in my house. I always bake with it.  These were still really great.  For the little peanut butter they had they still had strong PB flavour.  I don't think you would really ever know they were lighter.  They were soft and chewy with the perfect center of sweetness.

Seriously though, when are cookies not good when stuffed with chocolate bars?   What is your favorite cookie stuffing??

MEG's RATING: D-EEEEE-LICIOUS