Thursday, April 14, 2016

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

I put these together quickly to have on hand for company and our FPU class. The first two pans, I just sprayed with PAM and the marshmallows stuck to the pans. I THEN used parchment paper for the next two pans and it worked much better! They taste great,


Chocolate, Peanut Butter and Marshmallow Pudding Cookies
http://www.tasteandtellblog.com
Serves: 24-30 cookies Beth got 48 cookies using a small cookie scoop

1 cup butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 eggs
1 tablespoon vanilla
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3.9 oz. box instant chocolate pudding mix
10 ounce bag peanut butter chips
1½ cups mini marshmallows

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Beth suggests this highly since the marshmallows stick to a greased pan.

2. In a large bowl, or the bowl of a stand mixer, cream the butter and both sugars until light and fluffy. Add in both of the eggs, one at a time, scraping down the sides of the bowl in between additions. Beat in the vanilla.

3. In another bowl, combine the flour, baking soda, salt and pudding mix. Add the dry ingredients to the mixing bowl and mix just until combined. Stir in the peanut butter chips and the marshmallows.

4. Using a medium cookie scoop,Beth used a small scoop drop the dough on the cookie sheet at least 2 inches apart. Bake until the cookies are just set, about 10 minutes. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining dough.

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