These cookies were a simple creation after a day at work and evening weeding and cleaning up the yard.
I wanted to relax and bake something sweet but a little different, so I started with the basic sugar to fat ratio and then added in some love.
The secret is the addition of peanut butter for a nutty creaminess, double chocolate chips for that deep dark chocolate flavor, marshmallows for a chewy surprise and cinnamon for added richness.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Double chocolate chip cookie
1/2 cup salted butter
1/2 cup vegetable shortening
1/4 cup natural peanut butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon natural vanilla
1/2 teaspoon salt
2 1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 cups double chocolate chips
1 cup mini marshmallows
Preheat oven to 375 degrees conventional, 350 degrees convection.
Beat butter, vegetable shortening, and peanut butter until light and creamy. Add in both sugars and vanilla and beat until creamy and fully incorporated.
Add eggs one at time. In separate bowl, combine together salt, flour, baking soda and cinnamon then gradually add into butter mixture.
Remove bowl from mixer and stir in chips and marshmallows until combined. Scoop out in 2-ounce balls and place onto a greased baking sheet.
Bake 8 to 10 minutes until lightly browned.
Cook's note: Remove the cookies from the tray carefully since the marshmallows may cause them to stick to the tray.