Peanut Butter Cup Cookies
Chewy chocolatey cookie, topped with the smooth buttercream, topped with the rich peanut butter ganache
Servings: 30
Equipment
- Large Mixing Bowl
Ingredients
For the Cookie Base:
- 1 box devil's food cake mix
- 2 eggs
- 1/2 cup vegetable oil (or canola or coconut)
For the Peanut Butter Buttercream:
- 1/2 cup butter (softened)
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 3 TBS milk
- 3 cups powdered sugar
For the Chocolate Peanut Butter Drizzle:
- 1/4 cup chocolate chips
- 2 TBS creamy peanut butter
- 1/2 bag Reeses' minis
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, combine your cake mix, eggs and oil and stir until smooth.
- Scoop 1 inch sized dough balls onto a cookie sheet lined with parchment paper or a silicone liner.
- Bake for about 7 minutes.
- Allow to cool completely.
- Beat your butter and your peanut butter together until smooth.
- Add in your vanilla extract, milk and powdered sugar and stir till smooth. Add in a little more milk or a little more powdered sugar to get the right consistency.
- Spread your peanut butter buttercream over the top of your cookies.
- In a small bowl, microwave your chocolate chips and peanut butter in 20 second increments, stirring in between till smooth and creamy.
- Scoop your ganache into a small ziplock bag and clip a tiny bit of the corner off.
- Drizzle the chocolate ganache over the top of each cookie.
- Chop your mini peanut butter cups into halves or fourths.
- Place a few pieces of mini peanut butter cups on the top of each cookie.
- Allow cookie to rest till ganache is set.