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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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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.

Nutrition Facts

271 calories; protein 4.6g; carbohydrates 33g; fat 14.6g; cholesterol 10.5mg; sodium 210.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2003
Great recipe! I always add my own touch to a recipe! I added 1 tablespoon vanilla extract and I used chuncky peanut butter. Great! Read More
(9)

Most helpful critical review

Rating: 1 stars
07/15/2003
Wasn't impressed the balls were so greasy and they capsized if there was a marshmallow in the middle. Also no matter what I did the bottoms came out burnt! Not a repeat! Read More
(9)
13 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
07/15/2003
Wasn't impressed the balls were so greasy and they capsized if there was a marshmallow in the middle. Also no matter what I did the bottoms came out burnt! Not a repeat! Read More
(9)
Rating: 5 stars
06/08/2003
Great recipe! I always add my own touch to a recipe! I added 1 tablespoon vanilla extract and I used chuncky peanut butter. Great! Read More
(9)
Rating: 5 stars
01/23/2006
These are excellent cookies. I used peanut butter chips instead of chocolate chips since I'm trying to cut out caffeine. My husband loved them and so did a friend whom I gave some to. Read More
(5)
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Rating: 4 stars
04/25/2004
I used only white flour mini chocolate chips and because of a previous review - decided to cut the mini marshmallows into 4 pieces. I didn't have any difficulty in removing the cookie from the pan. I thought they were a little salty but otherwise GREAT! Thanks for the recipe.:) Read More
(4)
Rating: 4 stars
12/08/2003
These are very good cookies. I didn't have any problem with burned bottoms or greasiness as one reviewer noted. It IS tough to get the cookies off the baking sheets. Use plenty of Pam to grease the baking sheets and be careful not to put the dough marshmallow-side-down. I used regular flour and chocolate chunks. Read More
(4)
Rating: 4 stars
10/10/2008
Delicious! Just reduce the amount of almond extract it's a bit overpowering. The other ingredients are so nice it's a shame to cover them up. Read More
(3)
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Rating: 4 stars
04/14/2005
This worked out well. I substituted chocolate peanut butter for peanut butter and then used white chocolate chips these were a hit. Everyone loved the almond flavour. I also used butter instead of shortening...turned out great. Read More
(3)
Rating: 5 stars
10/27/2003
This recipe is great!! I modified it a bit. I didn't use the rye flour just regular. Plus I substituted white-chocolate chips instead of chocolate. Also used real butter and not the butter flavored shortening and they were still awesome. This is a great peanut butter cookie! Read More
(3)
Rating: 5 stars
10/17/2006
my friend randomly requested cookies with pb marshmallows and chocolate. i found these and they were a huge hit. i was extra careful not to let any marshmallow touch the bottom of the cookie sheet and that prevented any burning. i also only used AP flour and went a little shy on the almond extract. Read More
(3)
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