Wednesday, July 10, 2013
Remember those lovely avalanche bars I made a few weeks ago? They were so yummy that I couldn't help myself to make this cookie version. You know me, I'll turn anything into a cookie. And these tasty little snacks pack a lot of flavor with peanut butter, chocolate chips, white chocolate, marshmallow and crispy cereal. Since my friend Kate (and her son Chad) made the bars for me, I returned the favor by sending these cookies to Kate for her birthday, where they were well received for a birthday breakfast.
Ashton at Something Swanky had a great idea with these cookies but I noticed the peanut butter was missing from her original recipe. So I subbed an equal part of peanut butter for the regular butter and they turned out exactly as I expected. Soft interior with a crunchy edge and lots of goodies packed inside, these cookies will appear in my kitchen again. And maybe they'll appear in a birthday baking package again too. At least I know they'll be enjoyed.
1/2 cup peanut butter
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
2 1/2 cups flour
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup crisp rice cereal
1/2 cup marshmallow cream
In a the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, cream peanut butter and shortening until smooth.
Then add both sugars and beat until light and fluffy. Stir in eggs, one at a time, and vanilla, scraping the sides of the bowl as needed. Stir in baking soda.
Gradually add flour and stir until just combine.
Stir in chocolate chips and white chocolate chips on low speed.
Remove from mixer and fold in cereal and marshmallow cream by hand.
Drop dough onto parchment or Silpat lined cookie sheets. (Note: I used a small cookie scoop). To allow room for cookies to spread, only put 8 cookies on a sheet and stagger the placement.
Bake at 375 degrees F for 9 minutes until set and edges are crisp. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pans for a few minutes before transferring to wire racks to cool completely.
Makes 3 1/2 dozen cookies.
The Cookie Princess
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