Kathleen Kulinski Recipe

PMS Cookies

By Kathleen Kulinski Bakernurse


This is a little bit chocolate, a little bit salt, a little bit peanut butter and then there's the fluff - everything you need to combat PMS!!


Recipe Rating:
 97 Ratings
Serves:
68 cookies
Prep Time:
Cooking Method:
Microwave

Blue Ribbon Recipe

Notes from the Test Kitchen:
Cravings be gone! Whip up a batch of these deliciously sweet and salty bites, then pop 'em in the freezer for emergencies.

Ingredients

1 box
ritz crackers
1 jar(s)
peanut butter
1 jar(s)
marshmallow cream
1 box
chocolate bark
Kitchen Crew

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Directions Step-By-Step

1
Spread peanut butter, then marshmallow cream onto Ritz crackers.
2
Sandwich together.
3
Melt chocolate bark (I like Ghirardelli the best) in microwave or double boiler
4
Dip sandwiched cookies into chocolate, covering both sides.
5
Place cookies on waxed paper and allow to harden. (I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster!)
6
Store in airtight container - Enjoy!!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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  • Comments

  • 1-5 of 355
  • user
    christine fowler cakesbychris - Jan 20, 2011
    This sounds DELISH !! Can you please advise what SIZE each ingredient jar/ box you are using??
  • user
    Kathleen Kulinski Bakernurse - Jan 20, 2011
    Christine, I used a 1 pound box of Ritz crackers - there are 4 sleeves of crackers in the box - each sleeve makes 17-18 cookies. I buy my peanut butter at Costco, so it's a huge jar, but you really only need about 1 teaspoon of PB for each cookie. I bought a 7 oz jar of marshmallow creme and didn't use all of it - again, I only used about 1 teaspoon for each cookie (I have also made these without the creme- you could also substitute jam instead!) - so you don't need much. The chocolate bark - I bought 2.5 lb trays and used almost the whole thing. I have a chocolate melter which is a huge help and I use a fork to dip the cookies and let them drain off a bit before transferring them to the pan to harden. Sometimes I dribble melted white chocolate across the tops just to pretty them up. Hope this helps.
  • user
    Kathleen Kulinski Bakernurse - Jan 20, 2011
    I shared a photo of this recipe.
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  • user
    christine fowler cakesbychris - Jan 22, 2011
    Thanks so much Kathleen ! I am so excited to make these.. They sound DELISH !!!! Happy Baking !!
  • user
    Kitchen Crew JustaPinch - Feb 21, 2011
    I shared a photo of this recipe.
    View photo