These cookies can best be described as a spur of the moment decision. I saw that my mom had a huge bag of those tiny little marshmallows that come with packets of hot chocolate, and I knew I just had to put them in some cookies.
These are absolutely perfect for the holidays. I highly recommend dunking them in rich hot chocolate or even a latte to make the perfect pairing.
I will definitely be making these again. They are the perfect combination of chewy and sweet.
These are also great because they are very easy to make your own. I am not the biggest fan of chocolate chips, so I added tons of marshmallows and graham crackers, and less chocolate chips.
Difficulty: Pretty Easy!
For Softer Cookies
To get a soft cookie every time, add baking soda and corn starch to your recipes. Combining these two ingredients will allow your dough to have an even distribution of air bubbles throughout.
Without baking soda and cornstarch, your dough may collapse in certain areas when baking, causing it to lose its fluffy texture and become hard.
Don’t forget to mix your dough thoroughly. If the ingredients are not mixed completely, you can be left with uneven textures after baking.
About Brown Butter
Brown butter is a delicious addition to almost any cookie. It has a more rich, nutty flavor than regular butter.
It is very important to watch your butter closely when browning. Keep your heat on medium-low and stir frequently. If you miss the window, you’ll end up with burnt butter.
This is by far the most time-consuming part of this recipe. But it adds so much to the cookies. I wouldn’t skip it unless you decide to add another flavor profile to the cookies.
Unfortunately, the unbeatable flavor of brown butter does not come without a price. Browning the butter will result in a loss of moisture in the cookies. In this recipe, I made up for this moisture loss with an extra egg yolk and two teaspoons of milk.
What these cookies lack in health, they certainly make up for in taste.
- Protien 8% 8%
- Carbs 56% 56%
- Fat 36% 36%
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup brown sugar
- 1 3/4 cup flour
- 1 egg and 1 yolk
- 2 tsp milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp corn starch
- 1/2 tsp salt
- tiny, dehydrated marshmallows
- 1-2 graham crackers
- chocolate chips
Step by Step Instructions
We are going to start with the brown better. Heat 1 stick of butter in a pan on medium low heat. Stir frequently until the butter turns a golden brown color. When this color happens, immediately turn off the heat and transfer the butter to a heatproof bowl.
While the butter is cooling, go ahead and preheat the oven to 350 degrees Farenheit.
Using a large mixing bowl, combine all of your dry ingredients. Once those are well mixed, add your eggs, vanilla, milk and cooled butter. Mix well. Now, you can add as many tiny marshamllows, chocolate chips and crumbled graham crackers as your heart desires.
Roll parchment paper onto baking sheets. Begin rolling your dough into balls about 1 inch. in diameter, place them onto your baking sheet about 2 inches apart.
Bake at 350 for 9-15 minutes. Then, transfer to a cooling rack and let cool for 10 minutes.
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