I got this recipe from the new "Kosher by Design Short on Time" cookbook; according to that, prep time is 10 minutes and cook time is 12 minutes. It took me a lot longer than that, but it's a lovely cookie nonetheless!
This is from the Toledo Blade 12/30/08 story about marshmallow. They credit the King Arthur Flour Cookie Companion. This uses #346464 Marshmallow Fluff or you can use store purchased marshmallow creme. I couldn't get 'zaar to reference my other recipe. My apologies to Chef # 1099471 for not posting this recipe sooner. Please note that the cocoa is 1/4 c + 2T, but I couldn't get it to make sense on one Recipezaar line!
Not sure why these are called what they are - I have no clue where Apple's Restaurant is! lol A friend of mine used to make these ALL the time and send them to me in college (I would literally beg for them)...they are the most scrumptious cookies EVER!!
I'm a big fan of peanut butter and a big fan of chocolate-when i found this recipe in a style at home magazine, i thought it would be great! let me know what you think. prep time includes chilling time.
This great little chocolate chip cookie is made with ground rolled oats. What is the secret ingredient?--one I have never seen in a chocolate chip cookie recipe before?--lemon juice. The lemon juice reacts with the baking soda to make a softer, chewier cookie.
Another recipe I found in a "Taste of Home" magazine while searching for something different for my Holiday Cookie tray. These little layered treats have a buttery bottom and soft toffee top with a sprinkle of almonds. Sweet, so I gut in small squares, but very good. Hope you try them and like them too. Edited to update thanks to the review. Must have been typing to many posts and forgot the all important flour.
These are a favorite everytime I take them somewhere.....they are always the first to disappear. I usually cut them into squares and put them in individual cupcake papers to make serving easier. They are easy to make, too.
Prep/cook time does NOT include 4 hours for chilling.
I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.