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