Yesterday was one of those days. One of those crazy, busy, go-go-go workdays that leaves you just feeling wiped by the end of it, while at the same time wondering what you even accomplished after it all. I’m sure you know the kind.
Sure, going to the gym is a great way to unwind and get your mind off of the stress of the day… but you know what an even better way is?
Sometimes, when I’m baking, I get recipe anxiety. I worry over every little detail of what I put into the mix,. Am I going to ruin everything and have to start all over if I use 1 1/2 teaspoons of baking powder instead of just 1 teaspoon!? Do I use butter, or shortening!? How many chocolate chips are too many?! (That last one is a trick question–you can never have too many chocolate chips) Too many anxieties that come with decision-making (Zach can vouch for the fact that I’ve never been very good at making decisions… just choosing where to eat for dinner when we go out can end up seeming like an impossible task).
When making these I just sort of went with what felt right, and somehow it all turned out perfectly. I’d had enough stressing for one day. This recipe was inspired by the contents of my kitchen cabinet.
Marshmallow Chocolate Chip Peanut Butter Cookies
- 1 cup shortening
- 3/4 cups brown sugar
- 3/4 cups white sugar
- 1 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1 cup mini chocolate chips
Preheat oven to 375F and line baking sheets with parchment paper.
In your mixer, cream together shortening, brown sugar, white sugar, and peanut butter. Add in eggs, one at a time, stirring well after each addition. Add in vanilla and stir.
In a separate bowl, combine flour, baking powder, and salt.
Gradually, with mixer on low-medium, add the dry mixture to the wet until combined.
Stir in marshmallows and chocolate chips.
Spoon cookie dough by 1 1/2" portions onto prepared cookie sheet. Using the tines of a fork, gently press to create a criss-cross pattern on cookies and slightly flatten them.
Bake for 7 minutes. Allow cookies to cool on baking sheet for several minutes before transferring to wire rack to cool completely.