CATEGORIES
INGREDIENTS
- Cooking Time: 12
- Servings: 18
- Preparation Time: 25
- 1 1/4 Cups all-purpose flour
- 3/4 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1/2 Cup softened margarine
- 1 Cup peanut butter at room
- 3/4 Cup sugar
- 1/2 Cup firmly packed light brown sugar
- 1 Large egg
- 1 Tablespoon milk
- 1 Teaspoon vanilla extract
- 1 Bag of large marshmallows
- For sprinkling: 1 Tablespoon sugar, regular or superfine
DIRECTIONS
- Preheat oven to 350 degrees F. In a bowl, combine the flour, the baking soda, the baking powder, and the salt. Next in a different bowl, whisk the margarine and the peanut butter together until fluffy. Add the sugars and whisk until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Place sprinkling sugar, the remaining tablespoon, on a plate. Drop by rounded teaspoonful’s into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisscross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Take two cookies and place a large marshmallow between. Repeat 18 times or for as many as your batch made. Place on cookie sheet and back into the cooling oven until marshmallows allow.
