Everything but the Kitchen Sink Cookies.
They are heaven. Husband approved, co-worker approved, friend approved and kid approved! :)
Just think: chocolate chip cookie meets rice krispie treat. I mean, how could you possibly go wrong?!?! Oh, and they are SO EASY to make!!!
Here is the recipe:
Ingredients:
1 package (18 ounces) refrigerated chocolate chip cookie dough (used pillsbury brand)
1 jar (7 ounces) marshmallow creme (used great value brand)
1/2 cup creamy peanut butter (used Jiff)
1 1/2 cups toasted corn cereal (used great value cereal)
1/2 cup candy-coated chocolate pieces (used m&ms)
Preparation:
1. Preheat oven to 350 degrees. Grease 13x9-inch baking pan. Press dough into prepared pan. Bake 13 minutes.
2. Remove from oven. Drop teaspoonful of marshmallow creme and peanut butter over hot cookie base. Bake 1 minute.
3. Carefully spread marshmallow creme and peanut butter over cookie base. Sprinkle with cereal and chocolate pieces. Bake 7 minutes.
4. Cool completely in pan on wire rack. Cut into 2-inch bars.
**These really are a fun little dessert for any party or get together! One note that I can say: do NOT cut these cookies until they are absolutely 100% cool. If you cut prior to them being cool, they will be one big fat mess. Don't say I didn't warn you if you can't resist and cut them while they are still hot! :)
