More Peanut Butter Goodness-Filled Cookies

Pin It

Last week I made cupcakes with peanut butter filling. I knew when I made the recipe for the filling, that there would be leftovers, and indeed there were. So, now I'm using up the leftover filling on some cookies.

Many years ago, I came across a recipe in The Friend magazine for filled cookies. I like to call them home made Oreos. Usually I make them at Christmas and fill them with cream cheese frosting. Always a hit. I've tried the recipe with different flavors of cake mix with great success (lemon cake mix, yum). Anyway, I had a cake mix and the filling. 20 minutes later, I have some serious temptation in the kitchen.


Cookie dough:
1 pkg devil's food cake mix
2 eggs
1/3 C. vegetable oil

Preheat to 350. You'll need a sturdy mixer to get this thick dough to come together. Takes about 1-2 minutes is all. The dough dries out, so be ready to go with the filling.

Peanut Butter filling:
6 oz softened cream cheese
1/2 C. smooth peanut butter
1/4 C. sugar
1 tsp. vanilla
2 tsp. milk

Mix until smooth and fluffy.


Now the fun part. Stuffing the cookies. Normally, I just make 1 inch balls, put them on the greased cookie sheet and flatten them slightly with a cup and bake for 8 minutes (then make sandwich cookies by adding frosting between 2 cookies). But not tonight.

Tonight, for these lovelies, I made about 1.5" balls. Then I flattened them in my palm. I added about 1 tsp of filling. Wrap the chocolate dough around (I kinda did a potsticker shape) then re-roll the whole thing into a ball shape. Place on cookie sheet and flatten slightly with a cup.


Bake for about 9 minutes. You don't want to over-bake, otherwise you don't get the chewy/gooey texture that is so delicious. You should get about 2 doz cookies.



That's it. Valentine's Day is tomorrow and my office is going to love me (or hate me), either way, good cookies.

Peanut Butter Filled Cupcakes

Pin It
I love getting cupcakes from those adorable cupcake bakeries that are all over--and now I know why they cost $3 each. It takes a lot of love to get cupcake to look that cute, but...if you are in charge of bringing the dessert to a birthday party, these babies will make you the most popular girl in the room.

So, I started out with the blog Your Cup of Cake. Everything on the site looks yummy, so how can you go wrong. I loved that the recipe starts with a cake mix. What I wished I'd found on the blog were just some of the basic recipes so that you could mix/match your own concoction. I knew that my version would need chocolate icing instead of vanilla.

So, to begin...chocolate cupcakes. First, mix up the peanut butter filling--I knew that the recipe was going to make more filling than I needed, so I should have just made 1/2, oh well, next time. I mixed up the doctored cake mix recipe, here, and got to filling the cupcake liners. I used my cookie scoop to get the very stiff batter into the bottom of each liner. I smoothed the batter down and then used a teaspoon to put a bit of the peanut butter filling on top. Then I scooped a bit more chocolate batter on top and smoothed again. Total, the liner was 3/4 full...maybe next time I'll fill just shy of 3/4.



The frosting is a take on the chocolate butter cream recipe on Your Cup of Cake. I used 1 c. butter, 2 oz. of cream cheese (left over from the peanut butter filling), 3 C. powdered sugar and 1 T of milk and 1 tsp of vanilla. I used about 2/3 C. of cocoa powder-but it tasted pretty good without the cocoa. I whipped it up for about 6 minutes in the Kitchen Aid so it would get nice and fluffy.

After the cupcakes were cooled, I used a Wilton Star #21 tip on some of them and the Wilton Round #12 tip on the others to get piles of fluffy frosting on each treat. I topped them with some Reece's cups. Yeah, these are good.