Maybe once I can figure it out then I’ll feel like I can give out the recipe.
I would never ask ya’ll to do something that I couldn’t do! Even though I’m sure most of you are much more talented than I am.
I feel like I can fake it pretty well around here, though.
That’s the story, right? Fake it ’til you make it?
I’m hoping to fake it all the way to the top, baby.
Anyway, I feel like I need to give you guys another chocolatey/peanut buttery recipe to make up for it.
So here we are. Staring at these delicious and insanely rich Reese’s Peanut Butter Cup Filling Cake Cookies.
That’s a mouthful.
I promise I’m better at cooking/baking than I am at making up names of dishes.
These are easy and soft and chocolatey cake cookies with this Homemade Reese’s Peanut Butter Bar Filling pressed into the top of it.
They are so rich.
I could seriously only eat like… three.
You guys have no idea how small of a number that actually is for me.
- 1 devil’s food cake mix
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 eggs
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- 1/2 cup butter, melted
- 3/4 cup peanut butter
- 1/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Preheat the oven to 350° F.
- Mix all ingredients until smooth. Put in the refrigerator to set.
- Beat the cookie ingredients together in a large bowl until just combined. Roll into 1” balls; place on ungreased cookie sheets and flatten slightly.
- Bake for 8-10 minutes or until slight indentation remains when lightly touched. Set aside to cool slightly.
- Take your Peanut Butter Filling out of the refrigerator and roll into 1/2" balls and press into the middle of the still warm cookies.
- Set chocolate chips in a small bowl. In a small saucepan over medium heat warm the heavy cream until edges are barely bubbling. Remove from heat and pour over chocolate chips. Leave it to rest for 3-5 minutes and then stir to combine. Pour over the cookies. Eat immediately or store in the fridge to save for later.