The Cookie Exchange

If you took a poll, you would probably find that almost everyone has a favorite cookie he or she likes. Perhaps it's a crisp peanut butter cookie, or maybe a delicious chocolate chip cookie, or a jam-filled sandwich cookie. Whatever it may be, we can't deny that cookies are one of the most popular snack foods in America. Each year, hundreds and thousands of cookies are consumed at parties, from school lunch boxes and right out of home cookie jars. There's a real love affair with cookies, and we're proud to admit it.

We also know that you have a cookie recipe that is your very best. Maybe you make the best sugar cookies or gingersnaps or you know a friend or neighbor who makes the most delicious almond-apricot squares. Here's your chance to tell us what's in your cookie jar and share your favorite cookie recipe with readers of Recipes here at Suite101.com. Just send your recipe (one that has not been copied directly from a cookbook, magazine or on Internet websites, but one from your personal recipe files) by e-mail to recipes@suite101.com and we'll feature it in future Cookie Exchanges right here in the Recipes blog.

To get us started off, here's a recipe for Peanut Butter S'Mores Cookies from my recipe files. Enjoy!

RECIPE
Peanut Butter S'Mores Cookies
Makes 16 cookies

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light-brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 teaspoon pure vanilla extract
• 4 (1 1/2-ounce) milk chocolate candy bars
• 16 large marshmallows

1. Preheat the oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt in a small mixing bowl; set the flour mixture aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until the mixture is light and fluffy. Beat in the peanut butter, egg and vanilla extract until the peanut butter is incorporated into the butter mixture, scraping down the sides of the bowl as necessary. Gradually beat in the flour mixture on low speed until combined.
3. Wrap the dough in plastic wrap; chill for about 30 minutes in the refrigerator. After 30 minutes, remove the chilled dough from the refrigerator. Form 1-inch balls from the dough, and place them about 2 inches apart on a parchment-lined baking sheet. Flatten the balls with the tines of a fork in a crisscross pattern.
4. Bake the cookies for about 14 minutes or until the cookies are set and the edges are light golden brown in color. Allow the cookies to cool for two minutes on the baking sheet; remove to cooling rack to cool completely.
5. To make the s'mores, break each candy bar into four separate sections. Place one section of the chocolate candy on the flat side of one cookie. Place the cookie on a microwavable dish (or toaster-oven rack); top the candy with one marshmallow. Repeat with half of the remaining cookies (reserve the other half for the top of the s'mores.) Microwave on high for 15 to 30 seconds (or in a toaster oven at 300 degrees for 1 to 2 minutes) until the marshmallow is puffy. Remove the cookies from the microwave or toaster oven. Immediately top each marshmallow with one of the reserved cookies, flat side down. Press down slightly. Repeat with remaining cookies. Cool the s'mores slightly before eating.