Featured Pinch Tips Video
Family Tested & Approved
peanut butter, crunchy
brown sugar, firmly packed
all purpose flour
peanut butter, creamy
Spray a 13x9 baking pan liberally with nonstick baking spray or butter it well.
To make the cookie base, combine the butter, crunchy peanut butter, sugar and egg in a mixing bowl.
Combine flour, baking powder and salt. Gradually add to the creamed butter mixture. Beat until well blended. Chill in refrigerator for about 30 minutes.
Press the chilled dough in the preheated 350 oven for 17-20 minutes. Do not over bake. Cool for about 3 minutes.
Place the creamy peanut butter in the microwave for about 1 minute. Pour this over the cookie crust. Top with the mini marshmallows.
Drizzle the chocolate syrup over the top. Place back in the oven for about 5 minutes or until the marshmallows are just starting to brown lightly.
Remove from oven and run a sharp knife around the edges to loosen. Cool completely and then cut with a sharp knife sprayed with nonstick cooking spray in 2 inch squares.