INGREDIENTS:
Cookies
1/2
cup shortening
3/4
cup Creamy Peanut Butter
1/3
cup granulated sugar
1/3
cup packed light brown sugar
1
egg
2
tablespoons milk
1
teaspoon vanilla extract
1-1/2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
TOPPING
3
cups mini marshmallows
1
cup Ghirardelli milk chocolate morsels
COOKIE:
Pre-Heat
oven to 350°F.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
Sprinkle
crust with Ghirardelli milk chocolate morsels.
Place back in oven for 1 to 2 minutes.
Spread melted chocolate over
crust.
Sprinkle
with marshmallows. Place back in oven
until marshmallows are puffy and slightly golden. About 3 to 4 minutes.
VARIATIONS:
Rocky
Road Style: Sprinkle with chopped
peanuts and drizzle with melted chocolate. Cool completely.
M&M
– sprinkle with M&M . Drizzle with
melted chocolate. Cool completely.
