Marshmallow Flower Cookies

Ingredients

  • 1 tube refrigerated cookie dough
  • Assorted sanding sugar
  • 1 bag marshmallows
  • 1 can vanilla frosting
  • Green food coloring
  • Pastel M&M’s

Directions

  1. Preheat oven to 350° and line two large baking sheets with parchment paper. Slice cookie dough into 1/4” rounds. Spread cookies about 1” apart on baking sheet and bake according to package instructions. Let cool completely.
  2. Pour each color sanding sugar into a separate shallow bowl. Using scissors, cut marshmallows in half diagonally and divide halved marshmallows between bags. Dip the cut marshmallow ends in sugar.
  3. Dye the frosting green with a couple drops of food coloring. Place a small amount of frosting on the center of each cookie and place an M&M in the center. Arrange marshmallows around the M&M to look like flower petals.

Chocolate Chip Cake

Ingredients

Cake
  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 1 1/4cups milk
  • 1/3cup butter, melted
  • 3whole eggs
  • 1/2cup shaved semisweet chocolate baking bar
Frosting
  • 1 1/2cups Kraft™ Jet-Puffed™ marshmallow creme (from two 7-oz jars)
  • 1cup butter, softened
  • 1/2teaspoon vanilla
  • 1to 2 tablespoons milk
  • 2 1/4cups powdered sugar
  • 1/4cup shaved semisweet chocolate baking bar
Decoration
  • 3tablespoons shaved semisweet chocolate baking bar

Fluffernutter Swirl Skillet Cookie

Ingredients

  • Cooking spray, for skillet
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. unsalted butter, softened
  • 2/3 c. brown sugar
  • 2/3 c. sugar
  • 2 large eggs
  • 1 1/2 c. creamy peanut butter
  • 1 tsp. vanilla extract
  • 2 c. REESE’S Peanut Butter Chips
  • 1 1/2 c. marshmallow creme
  • 2 tsp. water

Directions

  1. Preheat oven to 350º F and grease a 10” oven-safe skillet with cooking spray. In a medium bowl, whisk together flour, baking soda, and salt.
  2. In a large bowl using a hand mixer, cream butter and sugars. Add eggs, peanut butter, and vanilla and beat until smooth. Add dry ingredients and beat until completely combined, then fold in REESE’S Peanut Butter Chips. Transfer dough to prepared skillet.
  3. In a medium bowl, combine marshmallow creme and water and microwave on high for 10 seconds. Pour marshmallow creme mixture in a spiral on cookie dough and use a butter knife to swirl into dough.
  4. Bake until cookie is golden and a toothpick inserted in the center comes out clean, 40 minutes. Let cool 10 minutes, then serve.

Bunny Biscuits

Ingredients

  • 4 oz (100g) butter
  • 6oz (150g) plain flour
  • 2oz (50g) light muscovado sugar
  • Half a tsp. (2.5ml) ground cinnamon
  • Grated rind of one lemon
  • The yolk of one large egg
  • 2-3 tbsp. Water
  • Currants and marshmallows to decorate

Directions

  1. Preheat oven to 350F, Gas mark 4, 180C
  2. Cut the butter into small cubes and mix with the flour in a mixing bowl until like fine
    breadcrumbs
  3. Stir in the muscovado sugar, ground cinnamon and the grated lemon rind
  4. Stir in the egg yolk and enough water to mix into a soft dough
  5. Knead dough on a floured surface until smooth then roll out a quarter inch (0.5cm)
    thick
  6. Cut out biscuits with a rabbit cutter or make a template and cut out biscuits with a
    knife
  7. Place on un-greased baking sheets and bake for 10-15 minutes until a pale golden
    colour
  8. Transfer to a wire rack to cool completely
  9. Decorate with currants for eyes and marshmallows for tails, fixing them with a little decorating icing

Lemon Cake with Marshmallow Frosting + Toasted Coconut

Ingredients

  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • the zest of 4 lemons
  • 1/2 cup fresh lemon juice (this was 3 lemons for me)
  • 3 tablespoons milk
Marshmallow frosting
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened, flaked coconut, toasted if desired

Cookie Dough S’mores

Ingredients

Edible Cookie dough:
  • ¼ cup butter softened
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 TBS milk
  • ½ tsp pure vanilla extract
  • ¾ cups all-purpose flour*
  • ¼ tsp baking soda
  • 1/8 tsp baking powder
  • ¼ tsp sea salt
  • ¼ cup mini chocolate chips
S’mores:
  • 6 large marshmallows
  • 6 Graham Crackers** cut in half
  • 6 squares of chocolate