nto a baking sheet. Smoosh cookies down a little and make
bout 3\" apart. Bake the cookies in batches until golden, 10
inutes. Press 1/2 a marshmallow onto each cookie, bake an
Sift flour. Measure and sift again soda, salt and cocoa. Cream shortening. Add sugar and egg and beat well. Add flour mixture and milk alternately. Add vanilla. Drop and bake at 350\u00b0 for 8 minutes. Take out and place 1/2 marshmallow on top. Return to oven for 2 more minutes. Take out and spread marshmallow over top of cookie with finger. Ice with chocolate powdered sugar icing.
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
o temperature indicated on package/recipe.
Roll out dough on
Remove and carefully place a marshmallow, cut side down, in the
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
ave to put it here) Recipe makes about 4 cups, only
mmediately top with marshmallow, flat-side down. Place the cookies on a
Preheat oven to 350 degrees F.
In a large bowl, mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and enjoy!
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
coa powder. As with all cookies, it's the taste
Coarsely chop 8 cookies; set aside. Finely crush remaining 26 cookies; mix with margarine. Press mixture on bottom of greased 9x9x2-inch baking dish.
Spread marshmallow cream over crust to within 1/2 inch of edge. Sprinkle chips, nuts, and chopped cookies over marshmallow layer, pressing lightly.
Bake at 350 for 18-20 minutes. Cool completely before cutting.
TO make a lighter version, use reduced-fat or sugar-free Oreo-type cookies, reduced-fat margarine, and 1/4 cup miniature chocolate chips.
inches apart. Bake until cookies begin to spread and become
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
onsistency is reached.
Arrange cookies about 1-inch apart on
re light brown. Transfer the cookies on the parchment paper to
ngredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously
eaks then fold into cooled marshmallow mixture. Transfer to prepared pan