March 2014 archive

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

You guys. These cookies. Ugh. I have no words, so take a look at these pictures… then go make some.

I made them for the first time a few weeks ago while visiting Brian- I was in a baking mood, and he had homework to do, so cookie making it was! I love stuffing cookies and when I saw a giant box of Butterfingers, I knew they had to go into inside some soft baked peanut butter cookies.  I took the recipe I use for my death by peanut butter cookie sandwiches and played with the leavening ratios a bit, adding extra cornstarch and baking soda to keep the cookies thick and soft!

                       Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Most cookies are best warm- but not these ones. Because of the texture of the butterfingers, the cookies are best once they have cooled and the candy has had some time to “re-crisp”- soft butterfingers aren’t that great.

One more thing- I used just chopped up butterfingers candy; that’s what worked best.  But I’m sure you could use butterfinger bites- I would cut them in half  though.

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

I highly suggest you run to the kitchen and get these cookies in your life now.

5.0 from 1 reviews
Butterfinger Stuffed Peanut Butter Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ¾ Cup Peanut Butter
  • ½ cup (1 stick) butter
  • ¾ C brown sugar, packed.
  • ½ C white sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cpu flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • 2 full-size butterfingers, chopped
Instructions
  1. cream together butter, peanut butter, and sugars.
  2. mix in eggs and vanilla extract.
  3. Slowly mix in flour, baking soda, salt, and cornstarch.
  4. Chill for at least two hours.
  5. Chop up butterfingers.
  6. Preheat oven to 350˚F.
  7. Scoop 1 tablespoon size balls of cookie dough. Roll into smooth balls and cook press small indent with finger. Place a piece of butterfinger in the middle and top with a second tablespoon size ball.
  8. Bake for 7-10 minutes or until top edges are cracked. Let cool on a wire rack for 10 minutes before moving to a wire wrack to finish cooling.

More Stuffed Cookies…

Caramel Nutella Stuffed Chocolate Chip Cookies

Nutella Salted Caramel Stuffed Cookies

Nutella Stuffed Chocolate Cookies

nutella-chocolate-cookies-1

Caramel Filled Chocolate Cupcakes

Caramel Filled Chocolate Cupcakes from PixieDustKitchen

Happy Monday, friends!

Today we’re starting the week off with a sugar coma. Sometimes you just need that, you know? This week is a very special week on the blog- it’s Pixie Dust Kitchen’s one year blogiversary… ish.

Technically, February is the blogiversary. However, I didn’t start seriously posting until March, when I left my internship at Walt Disney World and needed something to fill my time. So I threw myself into food blogging, and haven’t turned back (except to write papers).

So you don’t mind starting this week with a bunch of sugar to celebrate, do you? Good.

Caramel Filled Chocolate Cupcakes from PixieDustKitchen

These cupcakes look hard, but they’re actually very easy. We start with a chocolate cupcake- I used the same recipe as my Chocolate Peanut Butter Pretzel Cupcakes, but you may use any recipe you prefer. I changed it up to make it a little easier and less complicated.

Next we make caramel! Don’t be scared- we’re taking a shortcut by using Kraft Caramel Bits*. Simply melt the caramel bits on the stove with two tablespoons of milk until you have a smooth caramel sauce. I tried to do this in the microwave, but it did not work, so unfortunately a stovetop is needed.

Caramel Filled Chocolate Cupcakes from PixieDustKitchen

Once the cupcakes are cooled and the caramel sauce is made, cut a small portion out of the top of the cupcake. Sally from Sally’s Baking Addiction provides a good visual of filling cupcakes here. (about halfway down the post.) Pour some caramel into the center of the cupcake and place the part you cut out back in. Frost and drizzle with the remaining caramel sauce! I used a can of frosting (I know, the shame!) but feel free to use any you prefer. I used a Wilton 12 tip to pipe the swirls on, but feel free to spread the frosting on with a knife. The choice is yours!

5.0 from 1 reviews
Caramel Filled Chocolate Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 17
 
Ingredients
  • 1 and ¼ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1 and ½ sticks) butter
  • ½ cup cocoa powder
  • 1 and ¼ cup granulated sugar
  • 2 teaspoons coffee (brewed; I used leftover from my morning coffee. can be omitted if desired.)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup + 2 tablespoons milk
  • One bag Kraft Caramel Bits
  • 2 Tablespoons milk
Instructions
  1. Preheat oven to 350˚F. Line a muffin tin with cupcake liners.
  2. Sift together flour, baking soda, and salt into a large bowl and set aside.
  3. In a medium pot over medium heat, melt butter. Whisk in sugar and cocoa powder. Remove from heat. Whisk in coffee, vanilla extract, and eggs one at a time.
  4. Slowly whisk in milk.
  5. Slowly mix wet ingredients into dry ingredients; mixing until everything is just combined.
  6. Fill cupcake liners about ⅔ of the way full; or ¼ cup per cupcake.
  7. Bake for 15-17 minutes, or until a toothpick inserted into the middle of a cupcake comes out with no batter.
  8. In a large pot over medium-high heat, stir together caramel bits and milk.
  9. When cupcakes are cool, cut a small hole into the center of the cupcake. Fill with caramel and top with the cupcake bit you pulled out. (See tutorial linked in post).
  10. Frost cupcake and drizzle with more caramel.

More cupcakes!

Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Peanut Butter Cupcakes- Chocolate cupcakes and peanut butter frosting, topped with a pretzel. Easy, 45 minute recipe that's just as easy as a box mix! | Pixiedustkitchen

Homemade Funfetti Cupcakes

funfetticupcakes1

Chocolate Ice Cream Cupcakes

Chocolate Ice Cream Cupcakes. Doctored cake mix using melted ice cream to make cupcakes! | PixieDustKitchen

Mocha Chocolate Chunk Cookies

Mocha Chocolate Chunk Cookies by PixieDustKitchen

First things first- sorry for that unintentional hiatus I took there! I try to post at least once or twice a week, but sometimes life and school happen and I have to take a break. But, I’m back and bringing you cookies!

The other day I was in Walmart and found coffee extract hidden in the baking supplies. Naturally, I had to buy it because I have no self restraint when it comes to things like that.  I grabbed a bag of chocolate chunks and decided to make cookies! I took my standby chocolate cookie recipe and simply swapped the vanilla extract for coffee extract.

Mocha Chocolate Chunk Cookies by PixieDustKitchen

This is the brand I used. I also saw McCormick’s brand, but I don’t know if the taste will be any different using a different brand.

I also changed up the sugar ratio. Normally I use 3/4 cup of brown sugar, and 1/4 cup of granulated sugar. However, on this day, I was running low on brow sugar and had just bought a new bag of granulated sugar, so I simply switched up the measurements.

Now, I have to say, the coffee flavor is not very strong in this. My roommate and I didn’t taste it at all, and friends I asked to taste-test said they could barely taste the coffee. Only one person I know said she could taste the coffee, and at this point they were over a week old.  You can definitely smell the coffee though- and it is absolutely wonderful.

Mocha Chocolate Chunk Cookies by PixieDustKitchen

Mocha Chocolate Chunk Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Cup Butter, melted
  • 1 Cup granulated Sugar
  • ½ cup brown sugar
  • 2 teaspoons coffee extract
  • 1 Egg + 1 egg yolk
  • 2 C flour
  • ¾ C cocoa powder
  • ½ tsp salt (may increase if not using salted butter)
  • 1 tsp baking soda
Instructions
  1. mix together butter and sugars. Let sit for five minutes before mixing in eggs and coffee extract.
  2. mix in flour, cocoa powder, baking soda, and salt.
  3. chill dough for 1-2 hours and up to one day.
  4. preheat oven to 350˚F.
  5. Scoop into 1.5 tablespoon size balls and bake for 7-10 minutes, until edges are cracked.
  6. let cool on baking sheet for five minutes before moving to a wire wrack to finish cooling.

S’mores Chocolate Cookies

Chocolate S'mores Cookies. Soft chocolate cookies filled with chocolate chips, marshmallow bits, and rolled in crushed graham crackers | pixiedustkitchen.com

Nutella Stuffed Chocolate Cookies

nutella-chocolate-cookies-1

Oreo Rolled Cookies

choclate-oreo-cookie-cookies