Taking one of America's favorite pie flavors and turning into a cookie? GREAT IDEA! These cookies are loaded with chocolate, marshmallows and pecans...yes, that just happened. You are sure to get compliments for this cookie effort.
Tips:
Mallows - in this recipe, I found these tiny marshmallows next to the hot chocolate in the grocery store. They are the same mallows that you'll find in a package of marshmallow hot cocoa and they can double as great cupcake toppers or cookie mix-ins. No luck finding them? No problem using regular miniature marshmallows work, the marshmallows will just be a little more pronounced.
Oven Temperature: 325 degrees
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Servings: 3 dozen cookies
2 cups all-purpose flour 3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans
1 cup tiny marshmallows or 2 cups miniature marshmallows
1 (12 ounce) bag milk chocolate morsels
Directions:
1) Preheat oven to 325° F.
2) In a small bowl, combine flour, cocoa, baking soda and salt and set aside.
3) In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.
4) Gradually beat in flour mixture.
5) In a small bowl, toss the pecans, marshmallows and chocolate chips to mix them and then stir in 1 cup of the pieces.
6) Drop by rounded Tablespoons onto ungreased or parchment-lined baking sheets. Top with remaining pecan, chocolate and marshmallow mixture.
7) Bake for 11 to 13 minutes or until cookies are puffed and centers are set.
8) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
No comments:
Post a Comment