Kathleen Kulinski Recipe

PMS Cookies

By Kathleen Kulinski Bakernurse

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

Kathleen's Story

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!!

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.


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

Directions Step-By-Step

Spread peanut butter, then marshmallow cream onto Ritz crackers.
Sandwich together.
Melt chocolate bark (I like Ghirardelli the best) in microwave or double boiler
Dip sandwiched cookies into chocolate, covering both sides.
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!)
Store in airtight container - Enjoy!!

About this Recipe

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

  • 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.
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