Wednesday, September 26, 2012

Take A Look At This Sweetness: Tripped-Out S'more

 This is my experimental OOPS!!
OR
Maybe it's not an OOPS! at all.....
This is my version of a Tripped-Out S'more.
 The hot item this last summer was the Reese's S'more.....
Okay, peanut butter cookies have peanut butter.
Brownies have chocolate.
Marshmallow fluff has marshmallow.
And strawberry jam has strawberries.
But we all know that, right?
RIGHT!
But what if you put them all together?
HEAVEN!
 I made my peanut butter cookies first.
While the cookies cooled, I made my brownies.
As soon as the brownies came out of the oven,
piping hot,
I spread brownie on the bottom of one peanut butter cookie.
UMMMM Yeah, you know where the rest is going.
Add marshmallow fluff and strawberry jam.
Top with another peanut butter cookie....
Tripped-Out S'more
 But my next round making these bad boys,
and there is definitely a next round,
I'm going to do things differently.
As you can see, the fluff melted on the hot brownie.
I am going to let my brownie cool on the cookie
and then add the fluff.
I'm also going to add peanut butter chips to the cookie recipe.
Just for more OOMF on the peanut butter.
I sent some of these cookies with my daughter to take to work with her.
Within minutes.....she was calling me with orders from her coworkers.
How cool is that?
See, I told you there would be a next time.
Peanut Butter Cookie

1 stick butter, room temp
2 oz. cream cheese
1 c. brown sugar
1 egg
2 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 to 3/4 c. peanut butter chips (opt.)

Preheat oven to 325 degrees F. 
Cream butter, peanut butter, cream cheese, sugar, vanilla and salt together. Add in egg and mix until combined. Slowly add in flour and baking powder, adding about a half a cup at a time, until cookie dough forms. Using a large cookie scoop, place dough balls on a cookie sheet. I used a fork dipped in cinnamon/sugar to make the cris-cross design, pressing lightly. Bake for 8-10 minutes. Let cookies sit on Cookie Sheet for a few minutes before removing to cooling rack.

Brownie (or you can use the Brownie mix of your choice)

1/2 c. butter, melted
1 c. sugar
1 tsp. vanilla extract
3 TBS chocolate syrup
2 eggs
1/2 c. all-purpose flour
1/3 c. Cocoa Powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. mini semisweet chocolate chips
1/4 c. milk chocolate chips

Preheat oven to 350 degrees F.
In large bowl sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl stir together butter and sugar. Ad and stir in vanilla and syrup. Add eggs, one at a time and mix well (I use a whisk).
Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter into a brownie pan (I used a 10 inch round) and bake for 30-35 minutes.

Additional ingredients:
Marshmallow Fluff
Strawberry Jam
Photobucket
This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
Foodie Friends Friday
The Better Baker ~ Weekend Pot Luck

6 comments:

  1. Angie those are over the top! I LOVE IT and we are planning a big bon fire here real soon, I may have to do this. I'll have happy guest for sure! Thanks for the idea, my mind is now racing with possibilities!
    Dawn
    http://spatulasonparade.blogspot.com

    ReplyDelete
    Replies
    1. Make sure you let me know what you come up with. I love new ideas! And have fun at your bonfire....I'm going to one this weekend. I love FALL!

      Delete
  2. Oh my goodness! This is an awesome idea. I am going to a hayride + bon fire this weekend and definitely need to bring these along! xo

    ReplyDelete
  3. WOW!! This treat looks marvelous. I might have to eat it in a corner by myself cause I'd make a royal mess, but would enjoy every tasty bite for sure. Keep those creative juices flowing!

    ReplyDelete
  4. O-M-G
    These are heavenly treats!

    ReplyDelete
  5. Hi Angie,
    These are just fabulous what a great treat! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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