• 1/2 cup butter • 1/2 cup peanut butter • 1/2 cup packed brown sugar • 1/3 cup granulated sugar • 1 egg • 1 teaspoon vanilla • 1 cup all-purpose flour • 1/2 cup semisweet chocolate pieces • 1/2 cup peanut butter pieces • 3/4 cup tiny marshmallows • 2/3 cup peanuts • 1/2 cup miniature candy-coated semisweet chocolate pieces
1. In a bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg, and vanilla. Beat in the flour on low speed. Spread dough evenly in an ungreased 12- or 13-inch pizza pan. 2. Bake in a 350 degree F oven for 15 to 18 minutes or until golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened. With spatula, spread melted pieces over crust. Top with marshmallows, peanuts, and miniature candy pieces. Bake about 5 minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.
Make-Ahead Tip: Store cookie pizza in airtight container at room temperature up to 2 days.
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