It seems like the older I get the more I wonder where the time goes. I’m sorry for my absence on this space, friends. I can’t believe its been so long since I’ve last updated and shared a recipe! Life … Continue reading
Obviously, I have a major sweet tooth. One cannot have a blog dedicated to all things confectionary without having a sweet tooth, so that shouldn’t come as a surprise. I used to feel a little conflicted about my love of … Continue reading
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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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Let’s discuss buttercream, yes?
It is pretty much a food group in my life. So, so good. And, lucky for us, its pretty simple! The hardest part for me is understanding what consistency I want when I’m piping versus spreading it for frosting. Luckily, it is easy to correct your mistakes. This basic butter cream only has four ingredients: butter, powdered sugar, heavy cream, and vanilla.
Today I’m going to give you my recipe for my favorite piping buttercream. I use a whisk attachment on my stand mixer to get a lot of air into the finished product. This gives your buttercream legs to stand on and makes it stiffer, which gives a pretty, more professional look. When you are making a buttercream to pipe, you want to whip it until the texture is thick, and difficult to spread with a knife. One problem I had when I started making buttercreams for piping is that I would make them too thin, I think it is because I thought the texture should be that of the frosting that comes out of a can. You want it thicker than that!
Now, if you want to adapt this recipe so it is thinner and more spreadable (that’s kind of a gross word, sorry. ), you should add more heavy cream. If you find you’ve made yourself a buttercream that is too thin, you add powdered sugar. Easy peasy!!
Leave me a comment and let me know what you think. Would you like to see a tutorial for piping buttercream?
1/2 cup (1 stick) butter, room temperature
3 cups powdered sugar (may need to adjust up depending on your desired consistency)
3 tablespoons heavy cream (may need to adjust up depending on your desired consistency)
Using the whisk attachment of your electric mixer, whip butter until very smooth, about 2-3 minutes. Add powdered sugar, heavy cream, and vanilla. Whip on high until you have reached your desired consistency, adding more powdered sugar or heavy cream as needed.
Pipe, spread, or eat with a spoon (this is a safe place, I won’t judge you!)