PB chocolate cookies

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Leftover uses!

I am using up some pb/marshmallow/chocolate squares I make every year, but this works just as well with Reese PB cups.

Cookie dough: (Blue Ribbon Chocolate Vhip Cookies ~ Mrs fields Cookie Book ~ pg 10)

In a large bowl with an electric mixer blend 1 cup brown sugar and 1/2 1/2 cup white sugar with 1 cup room temperature margarine/butter at medium speed. Add 2 eggs and 2tsp vanilla JUST until blended. Do not overmix.

Add 2 1/2 cups flour, 1/2 tsp baking soda 1nd 1/4 tsp salt on low speed.

In microwave in a bowl warm up your pb/chocolate (depending on you microwave) for 35 seconds. Not to melting, just until soft. ***You can include some stale mini marshmallows at this time too! Just add to the chocolate when you start. They added a lovely texture.

Quickly dump into cookie dough, and mix at low. I needed to use a wooden spoon as mine got pretty thick (I used a lot of chocolate and marshmallow!).

Using a cookie scoop, place 15 balls onto a non stick cookie sheet. Mine did not spread too much.

Bake at 350 for 15-20 minutes. My oven was closer to 10-15. Take these out when you look at them and think, "oh, a couple more minutes" because they burn very quickly.

There is not an overpowering PB taste, but I liked them....drizzling them with melted chocolate would be a lovely finishing touch!


"Bon Appetit!"




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