If It Pleases and Sparkles...

I'm not a big South Park fan, but Justin loves it, so I watch it frequently.  Usually I just tolerate it and fall asleep, but last night's episode spoke to me.  The girls in the class formed a very official List Making Committee, and in order for a motion to be considered by the committee, it had to "please and sparkle" with the members.  If it did, they would approve it by responding "sunshine!".  I think it's a brilliant way to determine whether or not something is acceptable.


So, one thing that pleases and sparkles with me??  This guy! 

We've been engaged since Christmas but I still spend a good 15-20 minutes a day gazing at its' beauty.  Sunshine!


Something else that pleases and sparkles? Peanut butter.  And chocolate. And marshmallows and candy. So it should be no surprise that these Peanut Butter Suprise Cookies get a "Sunshine!" vote from me.  I'm pretty sure they'll gain your approval, as well. 

There are a couple of things you should know about this recipe.  One, they are insanely adorable and delicious. Two, the original recipe states that you will get 24 cookies with a little bit of dough leftover.  I easily get 36 out of one recipe. So, plan ahead if you only have two mini muffin pans, like me.  I doubled the recipe and baked them in several batches, making sure to let the cookies cool completely before removing them from the tins.  Once they were all baked, I then made the ganache and drizzled it over all of the cookies at once, then topped with mini M&M's. They take a little time but are so worth it.

Peanut Butter Surprise Cookies


Ingredients:
2 cups creamy peanut butter
1 1/2 cups white sugar
1/2 cup brown sugar
2 eggs
36 Reese's mini peanut butter cups, unwrapped
Mini marshmallows
Mini M&M's candy
2/3 cup bittersweet chocolate (chips or chopped)
1/2 cup heavy cream
2 Tbsp sugar
2Tbsp water


Instructions:


1. Preheat oven to 350.
2. Put peanut butter, brown and white sugars, and eggs into bowl of stand mixer. Mix until well combined.
3. Spray mini mufin tins with nonstick spray. 
4. Divide cookie dough among the wells in the muffin tins.  Make an indentation with your fingers, allowing space in the center of each dough ball for a peanut butter cup.
5. Bake for 13-15 minutes, until the tops of the cookies are set and slightly brown. Remove from oven.
6. Place a peanut butter cup in each cookie, pressing down so the top is even with the pan.
7. Top each cookie with 3-4 marshmallows.
8. Return cookies to the oven for 2-3 minutes, until the marshmallows are puffy. Remove from oven and allow to cool completely.
9. Once cookies are cooled, remove from muffin tins and place on baking sheet lined with wax paper. 
10. Prepare the ganache: Put chocolate in a bowl. Bring the cream, sugar and water to a boil. Pour cream mixture over chocolate and allow to sit for 30 seconds.  Stir the mixture until chocolate is melted and ganache is smooth.  Allow to sit for a few minutes to thicken up.
11. Drizzle ganache over each cookie.  Top each cookie with mini M&M's.


Makes approx. 36 cookies


Source: Annie's Eats


I'm asking: What pleases and sparkles with you??? Springtime? Chocolate? Broccoli?