I have had the biggest sweet tooth for the past few days, & I happen to go to BJ’s Brewery & Restaurant & OH MY GOD they have come out with a peanut butter s’mores pizzookie. If you are familiar with Bj’s & there pizzookies, you won’t be disappointed with this yummy creation!
Peanut butter layered on a Ghirardelli® triple chocolate cookie with marshmallow fluff and marshmallows baked to a golden finish, then topped with vanilla bean ice cream. Can you say yum!?
Finding a similar recipe you bake a deep dish cookie,
Deep Dish Chocolate Chip Cookies
Makes 6 cookies, serves 6-12
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick (4 ounces) unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup bittersweet chocolate chips (or 6 ounces dark chocolate, chopped)
Vanilla ice cream (optional, for serving)
6 small oven-safe ramekins (I use 6-ounce oval ramekins)
Preheat the oven to 375°F. In a small bowl, whisk together the flour, salt and baking soda.
Layer the creamy peanut butter on top of it and put marshmallow puff on top & bake it for about 10-15 minutes until light golden brown.
Don’t forget to follow along on Instagram to win a Trina handbag, sephora hairties, sephora blotting sheets, sephora The perfectionist blender & Bath & Body work vanilla lotion!