Friday football week 15 treats – Peanut butter cookies stuffed with brownie truffles and topped with melted chocolate

Peanut butter cookies stuffed with brownie truffles and topped with melted chocolate

I decided to up my cookie game for this football Friday before Christmas. (Go Bills!) Instead of a traditional peanut blossom (a peanut butter cookie topped with a Hershey kiss), I stuffed a peanut butter cookie with a brownie truffle and topped it with melted chocolate. For the brownie truffles, I smooshed up some brownies I made the other night and mixed in about a half cup of chocolate frosting. You could also use candy or Oreos, or you don’t have to stuff the cookies at all. These use Crisco and it keeps them nice and puffy. Remember to scoop your flour into your measuring cup, and to preheat your oven to 375 degrees for 20 minutes before baking.

Yum!
  • Brownie truffles ingredients
  • 1 pan of brownies, prepared and baked, as directed, cooled completely
  • 2 tbs butter melted
  • 1 cup powdered sugar
  • 4 tbs baking cocoa
  • Milk
  • Directions – combine butter, powdered sugar and baking cocoa. Add enough milk to make the frosting. Combine the frosting with brownies. Scoop out 1 tbs and form into balls. Set aside.
  • Peanut butter cookie ingredients
  • 1 cup Crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 4 tbs milk
  • 3 cups flour
  • 2 tsp baking soda

Directions – preheat oven to 375 degrees. cream Crisco, peanut butter, sugar and brown sugar. Add eggs, milk, and vanilla. Stir in dry ingredients. Scoop out 1/4 cup of cookie dough. Divode in half. Slightly flatten bottom half and top with a brownie truffle. Top with other cookie dough and seal around truffle. On a cookie sheet lined with non stick baking liners, stagger cookies. Bake 11 – 13 minutes. Cool completely. Top with melted milk chocolate. Store in covered container.

Go Bills!

Cream cheese sugar cookies stuffed with carrot cake truffles

Cream cheese sugar cookies stuffed with carrot cake truffles!

Anyone who knows me knows I LOVE to make stuffed cookies, using Oreos, candy, brownies, etc. I made a carrot cake and instead of bringing the leftovers into work, I turned them into carrot cake truffles, covered in melted white chocolate, and stuffed in cream cheese sugar cookies. I felt some sort of sugar cookie was the right way to go. These are my Thursday football treats! Yes, I know I usually make Friday football treats, but I have a zoom call with college friends tomorrow, so this week they are TFT (Thursday football treats)

Thursday football treats!
  • Ingredients
  • 1 carrot cake, baked, cooled and frosted (you can even use a cake mix and canned frosting)
  • 12 oz white chocolate chips
  • 1/2 stick butter, softened
  • 8 oz cream cheese, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tbs vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Directions for truffles – smush the frosted carrot cake in a bowl and scoop out 2 tbs and roll into a ball. Freeze 1 hour. In a microwave safe bowl, microwave chips in 30 second intervals until you can stir smooth. Dip truffles in, place on wax paper or parchment paper and chill at least 1 hour.

Cookie directions – cream butter, cream cheese and sugar. Add egg and vanilla. Fold in dry ongredients. Scoop out 2 tbs tbs of dough. Flatten. Place a truffle on top. Tops with another 2 tbs of flattened dough.

Seal truffle.

Store in fridge at least a few hours. Preheat oven to 350 degrees for 20 minutes. Scatter on a cookie sheet lined with nonstick baking liners. Bake 12 to 15 minutes (bottoms will be light golden). Sprinkle with powdered sugar while warm. Store in covered container.

Go Bills!