Hi Guys! So this week I had originally wanted to try to make some truffles, but when I thought about what kind I kept coming back to peanut butter, which is one of my all time favorites! So I’m not sure you could technically call these truffles but they are the perfect bit size sweet treat, and for now, my version of truffles. 🙂
5 tablespoons butter, melted
3/4 cup peanut butter
1/2 cup marshmallow fluff
1 1/2 cups powdered sugar
1/4 cup crushed pretzels
- Melt the butter
- In a bowl, combine melted butter, marshmallow and peanut butter. Mix with spatula until smooth and creamy.
- Gradually add the powdered sugar. Stir until combined and smooth. Mixture should not be sticky. If it is add a little more powdered sugar.
- Fold in crushed pretzels
- Roll mixture into teaspoon size balls, place on cookie sheet and put in the fridge to harden for at least 30 minutes.
- Melt chocolate and dip balls to coat. Place back on cookie sheet and put back in the fridge to set.
XO – Ashley
I’m back! I am almost 2 weeks out from having my wisdom teeth out and doing great so naturally, it’s time to bake again. 🙂 So I saw these cookies browsing Pinterest and I had to try them. I didn’t change them at all because they sounded amazing as is!
I kind of wish I would have taken pictures of my kitchen while I was making these…flour was everywhere. And trying to cut them in the pinwheels and having them look perfect like you always see on Pinterest…yeah, that didn’t work out either.
I had about 6 or 7 cookies that actually came out looking somewhat the way they were supposed to and round so of course those are the ones I took pictures of!
¾ cup (1½ sticks) butter, softened 2 large eggs
¾ cup granulated sugar ½ teaspoon vanilla
¼ cup powdered sugar 1 teaspoon baking powder
3 cups all-purpose flour ½ teaspoon salt
4 tablespoons butter, softened
½ cup brown sugar
1 teaspoon cinnamon
2 tablespoons cream cheese, softened 1 cup powdered sugar
2 tablespoons butter, softened ½ teaspoon vanilla
1-2 tablespoons milk
- Starting with the cookies, in a large bowl beat together the butter and granulated sugar and powdered sugar for about 3 minutes until light and fluffy. Add eggs and vanilla, mix well. Gradually ad the flour, baking power and salt just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
- Once the dough is done chilling, separate the dough in half and roll out half of the dough ¼-inch thick and about 15-inches by 4-inches (doesn’t have to be exact). For the filling, spread 2 tablespoons of butter on top of the dough. Sprinkle half the cinnamon sugar mixture and lightly press the sugar mixture into the buttered surface of the dough. Starting with one long edge, roll the dough into a tight log.
- Using a sharp knife or pizza cutter slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart (swirly-side-up/down) on very lightly greased baking sheets . Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
- Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set. Do not over bake (you do not want them to brown). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prepare the glaze by mixing together the butter, cream cheese and powdered sugar until thick and smooth. Add the vanilla and milk 1 tablespoon at a time. Drizzle glaze over cooled cookies.
Recipe from Creme de la Crumb.
XO – Ashley