If you know anything about me, then you know cookies will always be near and dear to my heart. I mean, I’ve written two books on the subject.
Because truly, sometimes there’s nothing better to satisfy a sweet craving than one or two (or a dozen) cookies and a tall glass of cold milk. Cookies and milk also happen to pair perfectly with your latest Netflix binge, or whatever trashy reality TV show is on at the moment. Guilty pleasure perfection!
Let me tell you, I was happily surprised by how fantastic these cookies are. I thought the best part would be the cuteness factor but it turns out they taste even better than they look. The marshmallows on top are fun but they add more serious chewy gooey goodness than I thought possible. You will love these cookies, your family will love them, your friends will love them. Unless of course you’re not into sweets or don’t like chocolate. In which case, we can’t be friends.
Kidding. Kind of.
What to do if your cookies end up like flat puddles?
That’s a complaint I hear from many of you, and it happens to the best of us. If you tend to have cookies that spread too flat while baking, I have a few tips for you. First of all, always bake off a test batch of just a few cookies to see how they turn out. Yes, it takes extra time. But it’s worth it if you can prevent your entire dough from getting ruined.
Second, if your first batch spreads too thin, it’s time to get COLD. Freezing cold. Pop your balls of cookie dough into the freezer for 15 to 20 minutes then place them directly into the oven. The cold helps prevent spreading. Too much spreading is often due to the dough being too warm or too ‘wet.’ You can also add a few extra tablespoons of flour to the dough to get thicker cookies.
If you want to learn more ways to customize your cookies, be sure to download my free guide…
How to make
Recipe By Tessa Arias, Handle the Heat
Yield: about 32 cookies
1 1/2 cups plus 2 tablespoons (206 grams) all purpose flour
1 cup (8 full crackers or 120 grams) graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
Pinch of cinnamon
2 sticks (226 grams) unsalted butter, at room temperature
3/4 cup (149 grams) granulated sugar
3/4 cup (149 grams) light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (170 grams) miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped
Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
In a large bowl, use an electric mixer on medium-high speed to beat the butter, sugar, brown sugar and vanilla extract until creamy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.
Use a medium cookie scoop to drop 1 1/2 tablespoon-sized balls onto the prepared baking sheet. 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. Store in an airtight container and room temperature for 3-4 days.
From Make and Bake via Baked Perfection