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| Gooey marshmallow chocolate chocolate chip cookies |
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| Peach amaretto cookies with white chocolate chips |
Spurred on by my non-failure at Franken-chicken yesterday, I decided to try my luck at cookies, using ingredients that needed to be used up from the pantry. These were purely experimental, but my fiance´, the cookie monster, gives the 2 thumbs up. So I'm sharing!
I started with a standard recipe for chocolate chip cookies (minus the chocolate chips) and built up from there (this one is for roughly a dozen cookies).
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. hot water
- 1/2 teaspoon baking soda
- 1 1/2 cups All-Purpose flour
- 1/4 tsp. salt
- Preheat oven to 350°F.
- Mix the softened butter, sugar, brown sugar until smooth.
- Add egg & vanilla.
- Dissolve the baking powder in the hot water, and add to the mixture.
- Add salt and flour.
For Peach amaretto cookies, add:
- 3/4 cup Peach Amaretto jam
- 1 cup white chocolate chips
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| I found this Peach Amaretto jam at Fresh Market and finally found a use for it! |
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OR for Chocolate chocolate chip cookies, add:
- 4 tbs. cocoa powder
- 1 cup chocolate chips (I used a mix of dark, milk, & white chocolate)
- Top with marshmallows
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| I used 1 big marshmallow per cookie because that's what I had, but I think mini marshmallows would work well, too! |
Spoon onto greased baking sheets and bake for about 15 minutes. Let cool.
I sprinkled the Peach cookies with a little powdered sugar for even more sweetness.
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