These cookies are absolutely amazing! Plus, they only use one bowl which is a significant bonus.
I've been wanting to bake for some time now and had some leftover marshmallows from Thanksgiving. These required minimal attention, so I was able to listen to some audio lectures while mixing up the dough.
The only complaint I have is with my oven! It just randomly picks and chooses what temperature it wants to be. Despite having an oven thermometer, it doesn't matter so much if it decides to increase while the food is in the oven. I put these in preheated at 375 only to find that it increased to 400 and burnt the outside a bit and undercooked the inside! Grr... but they set up nicely on the wire rack.
The graham crumbles are awesome in the cookie. It just tastes like you are eating a s'more. So good, especially right out of the oven. However, I also had one the next day and it was still pretty dang incredible.
adapted from Make and Bake who adapted from Cookie Madness
Yield: 3 dozen cookies*
- 3/4 cup softened butter (1 1/2 sticks)
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups flour
- 1 cup graham cracker crumbs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cups semi-sweet chocolate chips (I used dark chocolate chips)
- 1 cup mini marshmallow
- 2 Hershey bars, chopped up (I used mini-Hershey's kisses)
- Preheat oven to 375ºF.
- In a stand mixer, combine the butter and sugars until fluffy.
- Mix in egg and vanilla until combined.
- Add the flour, graham crackers, salt, and baking soda, and mix well.
- Stir in the chocolate chips.
- Drop by rounded tablespoon onto cookie sheets lined with parchment.
- Bake for 8 minutes, and remove from the oven.
- Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies.
- Return to the oven and bake an additional 3-4 minutes until fully cooked.
- Cool cookies on a wire rack.
Post a Comment