Peanut Butter Cup Surprise Cookies

2 c. creamy peanut butter
2 c. sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
Mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 c. heavy cream
2 tbsp. sugar
2 tbsp. water
Mini M&Ms

Preheat oven to 350°F. Combine peanut butter, sugar, and eggs in the bowl of a stand mixer. Beat until well-combined. Divide dough evenly between 24 wells of a mini-muffin pan (there may be a bit left over, but that's okay, you need to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13 to 15 minutes, until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3 or 4 mini marshmallows. Return pan to oven and bake 2 to 3 minutes more, until marshmallows have puffed up. Transfer pans to a wire rack and allow cookies to cool completely in the pan before removing them.

Once cookies are completely cooled, transfer to a wire rack over a sheet of wax paper or aluminum foil. Place chopped chocolate in a small bowl. Bring cream, sugar, and water to a boil, then pour liquid over the chocolate and let sit for 30 seconds. Gently whisk mixture together until smooth. Leave glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens. Makes 24 cookies.