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Trick or Treat




Source of Recipe


Selena McDevitt


List of Ingredients




¾ cup (1 ½ sticks of butter) butter, softened
1/3 cup firmly packed light brown sugar
1 ½ teaspoons vanilla extract
1/8 teaspoon cinnamon
1 ½ cups all-purpose flour
1 square (1 ounce) unsweetened chocolate, melted
24 mini chocolate peanut butter cups, unwrapped
1 cup prepared chocolate frosting
1 tube orange decorating icing


Recipe



Using an electric mixer set on medium speed, beat butter and brown sugar until light and fluffy; beat in vanilla and cinnamon. Stir flour into butter mixture until well blended; add melted chocolate. Cover dough; chill for 1 hour.

Preheat oven to 350 degrees. Shape 2 tablespoons dough into a flat round. Place the peanut butter cup onto round and mold dough around it, making sure candy is covered. Repeat with remaining dough and candy.

Place filled dough onto 2 ungreased baking sheets, 1” apart. Bake cookies until golden, about 20 minutes. Place baking sheets on wire racks; cool for 10 minutes. Transfer cookies to racks; cool completely.

In a microwave safe bowl, microwave chocolate frosting on 50% power for 5 seconds or until slightly thinned. Using the back of a spoon, frost the top of each cookie; let frosting set.

Using the tube of orange icing fitted with a small writing tip, create a crisscross design on top of each cookie; let icing set.

To turn these cookies into cookie cups, shape dough into 1” balls; place each into lined mini-muffin cups. Bake for 10 minutes. Remove pan from the oven and immediately press peanut butter cup candy in the center of each cookie. Let cool for 30 minutes.