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norma's marshmallow peanut butter blossoms

(1 rating)
Recipe by
Norma DeRemer
York, PA

One of my daughters favorite cookies at Christmas time is my peanut butter cookies with a chocoate kiss on top. Well I'm still going to make those, but last year I thought a way to alter them just a little by using marshmallows on my second batch of cookies. I also thought of saving some time and used a package of refrigerated cookie dough. They tured out really good and didn't last long with the youngsters and adults also.

(1 rating)
yield serving(s)

Ingredients For norma's marshmallow peanut butter blossoms

  • 1
    16.5 oumce) roll of pillsbury create'n bake refrigerated peanut buter cookies
  • 3 Tbsp
  • 18 lg
  • 1 - 2 Tbsp
    green and red candy decors

How To Make norma's marshmallow peanut butter blossoms

  • 1
    Preheat your oven to 375. Place a small amount of water in a bowl and set aside for dipping the marshmallows.
  • 2
    Shape dough into thiry-six 1-inch balls and roll in sugar.
  • 3
    On 2 ungreased cookie sheets, place balls 2 inches apart.
  • 4
    Place one cookie sheet at a time in oven and bake for 7 to 9 minutes or until edges are golden brown.
  • 5
    While cookies are baking use serrated kitchen knife and cut marshmallows in half and dip uncut edge of each into water and dip each in the candy decors.
  • 6
    Remove cookies from oven and immediately top each hot cookie with 1 marshmallow with candy decors side up and press down firmly.
  • 7
    Remove cookies from cookie sheets to wire racks and completely cool before storing them.
  • 8
    NOTE: To ensure even baking, bake one sheet at a time and use the middle oven rack.
  • 9
    NOTE: If the cookie dough becomes too soft while making balls, you can refrigerate it or add one tablespoon of flour at a time until it is stiff enough to handle.

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