Ritz Peanut Butter Marshmallow Cookies
Ritz Peanut Butter and Marshmallow Cookies
I Started making these Ritz Peanut Butter and Marshmallow Cookies several years back. I only make them for Christmas because they are like some serious crack, VERY ADDICTING! Once you bring these to a party you will be asked for the recipe right away, feel free to tell your friends how to find my blog, http://www.natembry.com 🙂
1⁄2 cup marshmallow cream
1⁄2 cup peanut butter
48 Ritz crackers
1 1⁄4 cups semi-sweet chocolate chips, melted ( you could also try white chocolate chips as well)
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark)
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
I am sure these Ritz Peanut Butter and Marshmallow Cookies will be a BIG hit at your Christmas (or any other Holiday) party!
These Soft Snickerdoodle cookies are my husbands favorite cookies. Although the process seems a little daunting, you have to chill the dough, you HAVE to chill the cookie sheets also, BUT they are worth the effort. They come out soft and perfect every time! So sometimes it pays not to be a lazy cook, which honestly I am most of the time! ENJOY!
Soft Snickerdoodle Cookie
SOFT SNICKERDOODLE COOKIE RECIPE
1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.
You have to chill the cookie sheet before each batch you bake. Also keep your dough chilled in the fridge while waiting to make your next batch.