These rich chocolate cookies are topped with Reeses Peanut Butter Cups and then smothered with chocolate frosting. Perfect for leftover Halloween candy! And by “leftover” I mean “inspected for poison,” or maybe just “stolen from children.”
Because I’m sure tons of Halloween candy is laced with anthrax or ebola or worse. Get out the biohazard suit, everyone, it’s time to eat all the Butterfingers.
The truth guys? I’m super stingy. I’m that stingy mom, and someday when Charlotte is a teenager we are going to have lots of conversations about why there are no Frosted Flakes in the pantry. (The short answer? It’s not healthy. The truth? I would EAT IT ALL.) She will whine about it to her friends, and I will feel old remembering when I used to whine about the same thing to my friends , and the circle of life continues. NAAAAH SEVENYAHH…
(I just had to watch that YouTube video, because Lion King, duh, and I read this in the comments, “I use this as my alarm tone. It’s kind of a problem when it goes off when I’m REALLY tired and I end up picking up my cat and holding it over a balcony without really realizing what I’m doing.”) YouTube comments are the best.
Today I come bearing gifts. Of the virtual peanut-butter-chocolate variety, that is. These cookies are inspired by these Buried Cherry Cookies (which I may or may not be able to eat an entire batch of in one sitting). Instead of stuffing maraschino cherries inside I added Reeses Peanut Butter Cups. What’s not to love about a soft chocolate cookie with a Reeses and frosting on top? Yeah. Nothing. You can either add one whole mini Reeses cup, or split in in half; it’s your own level of peanut butter coma, the choice is yours.
Also, this frosting? It’s just chocolate chips melted with sweetened condensed milk. You bake it with the cookie. It works, I promise. Sweetened condensed milk…it makes the world go round, my friends. Go out and buy a bag of Reeses PB cups for this recipe. I know you don’t have any left.
Source: adapted from this Buried Cherry Cookies recipe, originally from the Better Homes and Gardens Cookbook.
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