norma's marshmallow peanut butter blossoms

★★★★★ 1
a 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
serves Makes 36 cookies

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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