– Eat one warm! So incredibly yummy with a cold glass of milk. To chop the other bars, simply place the unwrapped bars into a Ziploc bag and use a meat pounder to break them up into smaller pieces. Break each small square in half for the tops of the cookies. Plus, these cookies are topped with milk chocolate candy bar pieces, extra marshmallow bits, and graham cracker chunks for decoration. Use 3 of these bars and chop them up and then the other 2 bars are for the tops of the cookies. Crushed graham crackers help make up the cookie dough and mini chocolate chips and marshmallow bits are identifiable in every bite. The size you want is the check-out stand sized bars that are by the registers. – Be sure and buy 5 of the Hershey’s Milk Chocolate candy bars for this recipe. The Jet Puffed Marshmallow Bits (not affiliate) are hard little marshmallows that keep their shape even while baking. When you bake marshmallows they melt in the oven and become a gooey mess. – Please don’t try and substitute with miniature marshmallows. Once they are cut into small pieces, place the marshmallow bits on a baking sheet lined with parchment paper and bake at 200 degrees Fahrenheit for about 10 minutes, or until they are lightly toasted. They will continue to cook while cooling on the warm cookie sheet. If the marshmallows are too sticky, dust them with a little bit of powdered sugar before cutting. I have never cooked my cookies for more than 10 minutes. The cookies will be slightly spread out but still puffy in the middle, and the the outside will be very slightly golden brown. – As with any cookie recipe do not overbake these. Gently press a halved Hershey’s chocolate square on top of each cookie and additional marshmallow bits. Roll the dough into balls (about 2-3 tablespoons and they should look like golf balls) and place on the cookie sheet. Now the good stuff! Chocolate chips, marshmallow bits, and chopped Hershey’s chocolate bars. At least 1-2 minutes.Īdd in eggs and vanilla extract, one at a time, beating after each addition.Īdd in all the dry ingredients and mix on low speed until combined. Beat together softened butter and both the sugars until fluffy looking and lighter in color. You will need a stand mixer or a mixing bowl with a handheld blender for this recipe. Gooey, sticky mess and campfire smoke smell not included □ Trust me when I say that these are a must-make this summer and really anytime at all. A graham cracker chocolate chip cookie dough base, marshmallow bits, chocolate chips, and Hershey’s Milk Chocolate. These smores cookies just may be my very favorite cookie recipe right now! Soft-baked, thick, chewy cookies that are loaded with all things smores.
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