So, if I said I'm back for good this time, would you guys believe me? Because I promise, this time I'm for real! Well, I was technically for real the first time. But at that time, I was thinking that a redesign would be a fairly quick and easy process. Boy, was I wrong. It takes a lot of time, a lot of coding, a lot of trial runs, and of course, it takes a truly understanding and talented web designer. I could not have done all of this without Lisette of High Note Designs so a huge thank you to her for making all this possible and for being so patient with me.
Now, let's get to the yummy stuff!
Truthfully, I haven't made something this decadent in months. I can't resist sweets. I can't JUST eat one and I can't have a piece of fruit to satisfy the craving. So, I decided, I need to not have baked goods in the house at all, period.
But obviously now that the blog is back in business, that's going to have to change! It looks like it's time to make friends with the neighbors and donate all my baked goods over to them. Something tells me they wouldn't mind.
These cookies right here are ridiculously, outrageously, delicious. Its been a while since I've had a rich, buttery, chewy chocolate chip cookie. And these go above and beyond your average chocolate chip cookie because they are jam packed with mini marshmallows (gelatin free, thanks Dandies!), graham cracker chunks/crumbs, and pools of chocolate. I am obsessed.
But you know what, these cookies aren't the only amazing thing I am bringing you all today. I come bearing gifts too! Well, just one gift -- a giveaway for a Kitchen Aid 5-Speed Hand Mixer in my favorite color! I figure a blog redesign calls for a celebration and what better way to celebrate than giving back to my awesome readers!
Use the widget below to enter and good luck!
S'mores Chocolate Chip Cookies
Yield: 3 1/2 dozen cookies
Ingredients:
3 cups all-purpose flour
2/3 cup graham cracker crumbs
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
20 tablespoons (2 and 1/2 sticks) unsalted butter, room temperature
1 and 1/3 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
1 and 1/3 cup mini marshmallows, divided
1 cup bittersweet chocolate chips
1/2 cup mini semi-sweet chocolate chips
4 oz. semi-sweet chocolate, chopped into chunks, divided
Directions:
In a large bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, mixing until well-incorporated. Beat in vanilla extract.
Gradually add the dry ingredients in three additions, mixing after each addition just until combined. Use a rubber spatula to scoop up and fold in any dry ingredients on the bottom of the bowl that were not mixed in.
Cut 1/3 cup of mini marshmallows into quarters and fold them into the dough, along with chocolate chips and 2 oz. of the semisweet chocolate.
Place the dough in air-tight container and refrigerate for at least 24 hours, best if longer.
Remove dough from fridge half an hour before baking. Preheat oven to 375 degrees F.
Line baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, scoop out balls of dough and drop onto prepared baking sheets. Press additional graham cracker chunks, remaining chopped chocolate and mini marshmallows into balls of dough. Bake for 10 minutes, or until edges are golden brown and centers are still soft but not wet.
Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Recipe from Life Made Simple
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