Thanks to Taneka, who sent me an interesting recipe using Halloween candy, I’ve managed to pull myself out of the post-Halloween funk.
Taneka first encountered these cookies on a dessert tray, passed around at a wine dinner. The chef was nice enough to give her the recipe, and I am glad he did because these cookies are really fun to make. The dough is easy to work with, has a nice flavor, and makes the perfect wrapper for miniature Snickers or whatever other chocolate candy you have around. If your other candies are too big, cut them in half. Do you like my cutting board? I won it from John Morrell, the company that makes those big fat ham steaks. This is the second cutting board I’ve won this month. The other one was from Paul Newman. It was the floppy type, but I’m getting off topic…
….so moving on. Here is the cookie as it appears out of the oven.
And here it is being iced with more Halloween candy! I put a few miniature Hershey bars in a zipper bag, melted them (squishing the bag every 30 seconds) then squeezed chocolate out of the bag. If squeezing chocolate out of a zipper bag doesn’t cheer you up, nothing will.
Can you tell I am having a slow day? After yesterday, I am loving this.
Here is a cross section. I did the cross section of a cookie filled with the Snickers (as opposed to FAST BREAK or REESE’S, because that is what the original recipe called for and I imagine Taneka’s cookie looked something like this. At least I hope so.
1 3/4 cup all purpose flour
1/2 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1/2 cup creamy peanut butter
1/4 cup honey
1 Tbsp. milk
24 miniature snickers
Combine flour, sugar, baking soda and salt. Cut in butter and peanut butter until mixture resembles coarse crumbs. Beat in honey and milk until well combined. Mold roughly 1 tablespoon of dough around candy. Place on ungreased cookie sheet, Bake 12 – 15 minutes at 350 degrees.