What are some cookies I can make with the ingredients below?

Question

I have marshmallows, peanut butter, chocolate chips, and carmel any thing i can make really quick

Answer 1

Rice Krispie Squares. Substitute peanut butter for the butter in the recipe and melt with the marshmallows. Add the rice krispies, then stir in the chocolate chips. Put in a pan and then drizzle with the caramel. Think I just gave myself a cavity!

Answer 2

I can't think of any that use ALL of those ingredients together but here are two REALLY good recipes that use most of them..ENJOY!


The world's best peanut butter chocolate chip cookies
1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions )
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Preheat oven to 325 degrees F.
Have ready at least 2 baking sheets lined with parchment paper.
Cream butter until smooth.
Add peanut butter and both sugars and beat until combined well.
Add egg and beat well.
Stir in flour and baking soda gradually until well combined.
Stir in chocolate chips by hand.
Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

OR Easy but delicious chocolate chip marshmallow squares
1 cup peanut butter
1/2 cup margarine
2 packages chocolate chips
1 teaspoon vanilla
1 package colored mini marshmallows

On stovetop or in microwave melt first 3 ingredients.
When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

Answer 3

If you have flour or graham crackers, make a crust with butter and sugar, then bake until light brown. Spread the caramel over the cooled crust, sprinkle with chocolate chips, and bake until the chocolate is melted.

Sprinkle the marshmallows on top, and quickly swirl together with the chocolate. Cool, and cut into squares.

Or melt the chocolate chips, marshmallows, and peanut butter together, then combine with cereal (Rice Crispies, corn flakes, Chex cereal, or what have you) until thick enough to drop from a spoon. Drop by tablespoonsful onto waxed paper and cool.

Answer 4

Grease a square dish or pan.
Layer marshmallows in the bottom
Drop dollops of peanut butter over them
Sprinkle chocolate chips over them

Put in a preheated 350F oven for 15 minutes

Remove, let set for 15 minutes, drizzle carmel over the top

Let sit for 15 minutes, cut and serve

Enjoy

Answer 5

Irresistible Peanut Butter Cookies

Makes 3 dozen
Prep time: 20 minutes
Bake time: 7-8 minutes per sheet

1 -1/4 cups firmly packed light brown sugar
3/4 cup Jif Creamy Peanut Butter
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups PILLSBURY® Best All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 375°F.
In the bowl of an electric mixer combine brown sugar, peanut butter, CRISCO Shortening, milk and vanilla extract; beat at medium speed until well blended.
Add egg. Beat just until blended.
In a medium bowl combine flour, baking soda and salt; add to creamed mixture at low speed. Mix just until blended.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.

Answer 6

Peanut butter cookies

http://www.cookingforengineers.com/article.php?id=58

Answer 7

hmm....?
mix the peanut butter with the chocolate chips
put the marshmallows on top & then melt the caramel
and put it on top of everything lol that sounds good


if you want somehting professional then....
buy a couple more ingredients and make this


CHOCOLATE MARSHMALLOW COOKIES

Ingredients:
1 cup plus 3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) cool, unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening (2 ounces)
1/2 cup plus 1 tablespoon sugar
2 tablespoons honey
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup graham cracker crumbs (see Note)
18 large marshmallows
12 ounces semisweet or bittersweet chocolate, chopped


Directions:
Whisk the flour, baking powder, and salt in a medium bowl until well combined; set aside.

Soften the butter and shortening in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the sugar and beat the mixture until fluffy and light, about 1 more minute. Beat in the honey, scrape down the sides of the bowl, and beat in the egg yolk and vanilla. Continue beating until airy and light, about 30 seconds.

Remove the electric beaters and stir in the graham cracker crumbs with a wooden spoon or rubber spatula. Then stir in the prepared flour mixture just until incorporated. The batter will be very soft but will hold together. Form it into a ball, wrap in plastic wrap, flatten into a thick disk, seal, and place in the refrigerator until firm but not rock hard, about 1 hour, but not more than 3 hours.

Meanwhile, position the rack in the center of the oven and preheat the oven to 350 degrees F.

When firm, divide the dough in half; flatten each half a bit. Place each half between two fresh sheets of plastic wrap; lay one piece of dough on your work surface and return the other to the refrigerator. Roll the disk into a circle 1/4 inch thick and 10 inches in diameter. Remove the top sheet of plastic wrap and cut the dough into small 1- or 11/2-inch circles. If you cut carefully, you can use almost all the dough—but if you have leftovers, gather them together, cover with plastic wrap, and place back into the refrigerator for about 1 hour, then reroll as directed.

Use a metal spatula to transfer the cut-out circles to a large, ungreased baking sheet, preferably nonstick, spacing them about 1 inch apart. Bake for 8 to 10 minutes, or until lightly browned and somewhat springy to the touch.

While the cookies are baking, cut the marshmallows in half horizontally with kitchen scissors. You may need to clean the scissors as you cut the marshmallows to keep the residue from sticking to them and thus tearing other marshmallows as you cut them.

The moment the cookies come out of the oven, while they're still hot and on the baking sheet, place one cut marshmallow disk sticky side down on each cookie, so that the marshmallow begins to soften. Once all the cookies are topped, go over them all again, pressing down slightly so that the marshmallow mushes to the edges of the cookie. Cool the cookies completely on the baking sheet.

Repeat with the second batch of dough: rolling it out, cutting it into disks, baking them, and topping with marshmallows.

Once all the cookies are cool, place the chocolate in the top half of a double boiler set over about 1 inch of boiling water, or in a medium bowl that fits snugly over a medium pot with about the same amount of simmering water. Stir until half the chocolate has melted, taking care not to let any steam get into the melting chocolate. Remove the top half of the double boiler or the bowl from the heat and continue stirring until all the chocolate has melted. Transfer to a deep bowl to create a pool of chocolate, then cool for 5 minutes.

Lay a large sheet of plastic wrap on your work surface, then set a wire rack on top of the plastic wrap. Pick up one cookie and dip it marshmallow side down into the melted chocolate, letting the chocolate come up to the crisp cookie and cover its sides but not the bottom. Pull the cookie up, gently shake any excess chocolate back into the bowl, and place the cookie marshmallow side up on the wire rack. Repeat with the remaining cookies. Let stand for about 1 hour, perhaps 90 minutes, to harden

Answer 8

Go to allrecipes.com you can look recipes up by ingredients and they are free.