40 mini peanut butter cups and/or 20 fun sized mounds bars, cut in half
4 oz bittersweet chocolate, chopped
4 oz white chocolate chopped
Sprinkles or nonpareils
Instructions
Preheat the oven to 350 degrees and line 2 large baking sheets with
silicone mats or parchment paper. In a small bowl, whisk the flour
with the cocoa powder, sugar and salt.
In the bowl of a standing mixer fitted with the paddle, beat the
butter at medium speed until creamy. Beat in the egg yolk. Add the
dry ingredients and beat at low speed until incorporated. Pat the
dough into a disk, wrap in plastic and refrigerate until chilled, about
30 minutes.
On a lightly floured surface, roll out the dough a scant 1/4 inch
thick. Using a 2 1/4-inch round cookie cutter, stamp out as many
rounds as possible. Reroll the scraps and stamp out more rounds.
You should have about 40 rounds. Set a peanut butter cup or
halved mounds bar in the center of each round and roll the dough
around the candy, pinching any tears. Roll the cookies into balls
and arrange on the prepared baking sheets, 1 inch apart.
Bake in the cookies on the upper and middle racks of the oven for
about 16 minutes, until the dough is firm and just slightly browned;
shift the pans from top to bottom and front to back halfway
through baking. Let the cookies cool completely on the baking
sheets.
In a microwave-safe bowl, melt the bittersweet chocolate on high
power in 30-second bursts until nearly melted. Remove from the
microwave and stir until melted. Repeat with the white chocolate in
another microwave-safe bowl. Dip the tops of the cookies in the
melted chocolate and decorate with sprinkles, dragees and
nonpareils. Transfer the cookies to a parchment paper—lined
baking sheet and refrigerate until the chocolate is set, about 10
minutes. Transfer to a platter and serve.
Originally Submitted
2/3/2015
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