Chocolate marshmellow cookies

I made these today, and let me tell you they are d-lish! I am going to have to send leftovers to school with Eric tomorrow so I don't eat them all.

I got the recipe from here.

1 chocolate cake mix (I used Pillsbury devils food)
1/2 cup butter-flavored shortening (I used butter because I didn't have any)
2 eggs
12 large marshmallows
1/2 c. melted butter
1/3 c. unsweetened cocoa powder
1/3 c. evaporated milk (I used regular 1% )
1 lb. powdered sugar
1 tsp. vanilla

Instructions:
Preheat oven to 350. Combine cake mix, eggs, and shortening in the bowl of a heavy-duty mixer and mix until well combined. Drop dough by the tablespoon onto a baking sheet and bake for about 8-10 minutes or until the cookies appear done but are still soft in the center.

While the cookies are baking, use a pair of kitchen shears to cut each marshmallow in half. When the cookies have baked, remove the pan from the oven and place a marshmallow half on each cookie, cut side down. Return the pan to the oven for about 2 minutes. Remove from oven and very gently push each marshmallow down. Allow to cool completely and repeat with remaining cookie dough.

When the cookies have cooled completely, combine the powdered sugar and cocoa powder in a large bowl. Add melted butter, vanilla, and evaporated milk and beat on high until smooth, light, and fluffy. Transfer the frosting to an icing bag fitted with a large tip and swirl onto the cookies. Makes 24 cookies.

And these are what hers looked like. The shortening makes a difference in how they turn out. I think mine stayed poofier because of the butter, but still are amazing. I also think these would be devine with brownie cookies (made from a brownie mix)

Peanut Butter Bars

I have found my new favorite cookie bar:

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
3 Eggs
1 Cup Peanut Butter

2 Cups Flour
2 Cups Quick Oats
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Cream first five ingredients with mixer until smooth. Mix the dry ingredients separately and then add to wet and mix. Press into your biggest cookie sheet. Bake for 12-18 minutes at 350 until lightly golden. Don't over bake. Let cool and then add the peanut butter layer, then the chocolate layer.

Peanut Butter Layer:
1 1/2 Cup of Powdered Sugar
1/4 Cup of Peanut Butter
2 Tablespoons of Milk

Chocolate Layer:
1/4 Cup of Margarine
2 Tablespoons of Cocoa Powder
1/2 Bag of Powdered Sugar
2-3 Tablespoons of Milk

Or use your favorite chocolate frosting.

Chocolate Drop Marshmallow Cookies

These cookies didn't last long enough for me to take a picture, and they are Jacob's favorite. The picture and recipe are from Taste of Home.

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16 to 22 large marshmallows

Icing:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves (I don't have these lying around so I usually ignore it)

Directions:
In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.

Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.

For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. (Unlike the pictured cookies, I usually ice the whole top of the cookie and do not have any marshmallow showing) Optional: Top each with a pecan half. Yield: about 3 dozen.

Peanut butter brownie bites

These are really easy and really good!

Ingredients:

1 box brownie mix prepared
appx 40 peanut butter cups

Make brownie mix according to package directions. Spray a mini muffin tin. Fill cups 1/2-2/3 full of brownie mix. Bake at 350 for ten minutes. Unwrap peanut butter cups while brownies are baking. Remove from oven and press a peanut butter cup inside each brownie until flush with brownie top (use caution-the middle of the brownie is still liquid, and very hot if it spills through). Bake 5-7 minutes more until done. Let cool slightly in pan before removing (peanut butter cup is very hot and totally melted). Remove from pan and cool completely (if you need them quickly, can cool in the fridge). Makes appx. 40.

Brown Sugar Cookies

Every time I make these delicious cookies, someone asks for the recipe. They are soft on the inside, crisp on the outside, and oh so good.

Brown Sugar Cookies

14 T butter
1/4 c sugar
2 c dark brown sugar
2 cups plus 2 T flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 large egg
1 large egg yolk
1 T vanilla

Preheat oven to 350, making sure oven rack is in middle position.

Heat 10 T butter in a skillet over med-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown, 1 to 3 min. Remove from heat and transfer browned butter to a large heat proof mixing bowl. Stir remaining 4 T butter into hot butter to melt; set aside.

In shallow dish mix sugar and 1/4 c brown sugar, rubbing between fingers until well combined; set aside.

Whisk flour, baking soda, and baking powder together; set aside.

Add remaining 1 3/4 c brown sugar and salt to bowl with cooled butter. Mix until no sugar lumps remain. Add egg, yolk, and vanilla and mix until just combined. Roll dough into 1 1/2 inch balls. Toss balls in sugar mixture to coat and set on baking sheet, covered with parchment paper, spacing about 2 inches apart (only 12 cookies per sheet).

Bake until browned and still puffy - when edges have begun to set but centers are still soft (they will look raw between cracks and seem underdone), 10-14 minutes. Do not overbake.

Cool on baking sheet for 5 minutes, then transfer to wire rack and cool.

Marshmallow Brownies

I was asked for this recipe, but feel kinda bad posting it because I got it from a brownie box. But, here you go for those who asked.

Brownie mix prepared (or make them from scratch)
1 jar marshmallow fluff
1/2 container chocolate frosting

Bake brownies according to package directions and let cool completely. Spread marshmallow fluff over the brownies (I recommend spraying the knife or whatever you use with pan spray-it will probably stick anyway, but less). Heat the frosting for about 30 seconds and pour over the top. Cool in the fridge for 20 minutes. Spray knife you use to cut the brownies. Enjoy!