If you follow me on Facebook, you might remember a call for Sweet Treat ideas for football food. (If you don’t follow me, you should! Click here, and hit “like”!) I have never truly been into football, and have always … Continue reading
Caramel Apple Milky Way Stuffed Peanut Butter Cookies is a really long name, but I couldn’t think of how to condense it.
I am really into seasonal flavors (ahem, you may have noticed), so I couldn’t pass up these fun size Caramel Apple Milky Ways on a recent trip to the Trick-or-Treat candy section. I didn’t really know what I would do with them, but I knew these little babies needed to be in my life.
I prayed to the Cookie Gods, and was inspired to stuff an entire fun size bar into a peanut butter cookie. Because, obvi, peanut butter goes with everything these seasonal Milky Ways have going on: caramel + apple + chocolate. Trust me friends, you will not regret these cookies. I would really encourage you to eat them while they are warm to improve the gooey tasting experience.
A couple of quick tips. These cookies are going to look fat when they are baking, and yes, there is a dome to them, but fret not, they will bake evenly. The fatness is only due to the fact that you have an entire miniature Milk Way in there.
Bake these cookies for 8-9 minutes, just until the cookies appear dry and the tops may begin to look SLIGHTLY cracked. They may not look done, but trust me. Take them out of the oven and allow them to cool on a cookie sheet for 3-4 minutes and then transfer them to a wire rack. They will be juuuuust right.
I hope you enjoy these cookies! What is your favorite seasonal offering? Is there any candy bar you would like to see stuffed inside of a cookie/cupcake/brownie/cake? Let me know in the comments below!
Caramel Apple Milky Way Stuffed Peanut Butter Cookies
½ cup 1 stick) salted butter
½ cup light brown sugar
¼ cup sugar
¾ cup creamy peanut butter
1 teaspoon vanilla
½ teaspoon baking soda
1 + ¼ cups all purpose flour
18 Caramel Apple Milky Way “mini’s”
Cream butter and sugars with an electric mixer or a stand mixer fit with a paddle attachment. Mix in peanut butter, egg, and vanilla.
Slowly add baking soda and flour, taking care not to over-mix.
Chill for at least 30 minutes.
Preheat over to 350°.
Carefully scoop cookie dough around Milky Way, covering evenly on all sides (my cookies were about the size of a golf ball).
Bake on a cookie sheet for 8-9 minutes, until dough is dry. Do not over bake. Cookies may appear slightly underdone, and that is ok! Let cookies cool on baking sheet for 3-4 minutes, and then transfer them to a wire rack and allow to cool.
Source: Peanut Butter Cookie recipe from Sally’s Baking Addiction
Do you love caramel apple as much as I do? Try some of my other caramel apple recipes!
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OK, guys. Let’s talk carrot cake. In the cupcake form (my favorite!).
Carrot cake is a crowd pleaser, and you can serve it any time of the year. I usually associate it with the fall because of addition of cinnamon and ginger in the batter remind me of cool fall days. However, these would be great at Easter – everyone knows the Easter Bunny loves carrots. Right? Right. Also, I made these cupcakes with Maple Cream Cheese frosting to add bit more depth of flavor.
The key to a good carrot cake is shredding your carrots finely. I would recommend shredding the carrots by hand. It adds some time to the baking process, but it is totally worth it. If you use a food processor, you will end up with bigger chunks and less moisture in the batter. The more finely shredded your carrots, the more moist your cake!
I chose to add one of my favorite mix-ins, cinnamon chips, to these cupcakes. The cinnamon chips give the cake an extra layer of sweet spice flavor and add a nice crunch with each bite. You certainly don’t need to add cinnamon chips to the recipe if you don’t want to or cannot find them at your grocery store.
So, let’s do this thing!
Carrot Cupcakes with Maple Cream Cheese Frosting
(adapted from the Smitten Kitchen)
Makes 24 cupcakes
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cup cinnamon chips
Preheat oven to 350°F.
Line 24 cupcake molds with papers
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots and cinnamon chips, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutesor until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
Maple Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
In a stand mixer beat all the ingredients on medium until fluffy and of desired consistency
I hope you enjoy these cupcakes. Let me know what you think!