Wednesday, December 22, 2010
FlufferNutter Cookies-shared from A Picky Palate
1 cup peanut butter
1 cup marshmallow fluff
Preheat oven to 350. Line baking sheets with parchment paper.
Mix together egg and peanut butter throughly. Fold in marshmallow. You still want to be able to see the marshmallow, so it creates a swirl. Place on baking sheet and bake for 12-15 mins or until cooked through.
**Now for whatever reason, my cookies spread out and didn't stay in a thicker cookie. It could have been the cookie sheets I used which were silicone. These were pretty tasty, but I think they would have been even better if they were thicker.
For the Love of Cooking
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1 1/4 cup butter, softened
3/4 tsp salt
1 tsp baking soda
3/4 cup cocoa powder
2 1/3 cup flour(ap and ww)
1 cup chopped almonds
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
Preheat oven to 350. Cream together butter and sugars. Add in egg and vanilla and beat well. Combine dry ingredients and stir together. Slowly add in to butter mixture until well combined. Add in chips and almonds and mix until combined. Drop by rounded spoonfuls onto baking sheet. Bake for 12-15 mins.
**These were pretty good and I loved the crunch of the almonds. Although my cookies did not spread out like the original recipe's did. I seem to have this problem often. I did freeze most of the dough to use for Christmas presents.