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Ingredients
| peanut butter: 3/4 cup |
| butter flavored shortening: 1/2 cup |
| light brown sugar (packed): 1 1/4 cups |
| eggs: 1 |
| 2% milk: 3 Tbl |
| almond extract: 1 Tbl |
| all-purpose flour (unsifted): 1 cup |
| light rye flour: 3/4 cup |
| baking soda: 3/4 tsp |
| salt: 3/4 tsp |
| semisweet chocolate chips (chips): 1 cup |
| miniature marshmallows: 1/2 cup |
Chewy Gooey Cookies
Credit: AllRecipes
User rating:
"These cookies have a slight nutty flavor without actually having nuts...great for kids who don't like them! Gooey and delicious!"
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
- Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.