With the help of this restaurant-inspired dish, you can enjoy dining out at home.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 60 |
| Yield: | 5 dozen cookies |
Ingredients
- 2 ⅓ cups all-purpose flour
- ¾ cup butter
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- ¼ cup peanut butter
- 1 cup quick-cooking oats
- ¾ cup semisweet chocolate chips
- ¾ cup miniature marshmallows
- ½ cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with foil.
- Combine flour, butter, baking soda, and baking powder in a large bowl and mix until well blended. Beat in white sugar, brown sugar, eggs, and peanut butter. Add oats, chocolate chips, and marshmallows; mix dough with a spoon or by hand.
- Place coconut flakes in a plate or shallow dish. Shape dough into 1-inch balls. Flatten slightly and press one side of each cookie into the coconut flakes. Place cookies 2 inches apart on the cookie sheets.
- Bake in the preheated oven until light golden brown, about 10 minutes. Transfer to wire racks to cool.
- Substitute margarine for the butter if desired.
- Old-fashioned oats also work.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 53 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Not good enough to make again. Marshmallows made the cookies a sloppy mess.
I made half the recipe and got exactly 30 cookies. The bake time specified, 10 minutes was way off for me. Took 18 minutes for them to finally start to turn to a golden brown. They were tasty but the marshmallows melted and oozed out of most of the cookies causing that part of the cookie to be flat and taffy-like, sticking to our teeth. Maybe adding the marshmallows to the top of the cookies during the last 4-5 minute bake time might solve this.