my true love sent to me
Two turtle doves
and the Best Rum Balls Recipe
Marshmallow Chocolate Chip Cookies
Ingredients
1 cup semisweet chocolate chips
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate chunks
1 cup mini marshmallows
Method
Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH for 1 minute, stirring every 30 seconds. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, and beat well. Finally blend in the vanilla and melted chocolate.
Combine flour, baking powder, and salt and pass it through a sieve. Add this slowly to chocolate mixture, continuously stirring until well blended. Stir in the chopped pecans and 1/2 cup milk chocolate chunks.
Now take a baking sheet lined with butter paper. Spoon two tbsp of the dough onto the paper sheets. Press 3 marshmallows into the center of each cookie dough; Preheat oven to 350° and bake for 10 to 12 minutes or until set. Remove and allow to cool on the wire rack.
Store in an air-tight container
Flourless Peanut Butter Chocolate Chip Cookies
1 cup of granulated sugar
1 egg
1/4 teaspoon of vanilla
1/4 cup of coconut
1/4 cup of milk chocolate chips
Grease or line a large baking sheet with parchment paper.
In a medium bowl, combine peanut butter, sugar and the egg until well combined. Stir in the vanilla, coconut and chocolate chips. Transfer the dough onto the baking sheet in heaping tablespoon portions, leaving about an inch between each cookie. Bake in a preheated 350 degree oven for 12 - 14 minutes or until golden brown. Cool on the baking sheets for a few minutes before transferring the cookies to a wire rack to cool completely.
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