(yields about 3 dozen 3 1/2 inch cookies)
Ingredients:
1 cup room temp. butter
1 cup white sugar
1 cup brown sugar (I like dark)
2 eggs
2 teaspoons vanilla extract
3 cups flour (I like unbleached)
1 teaspoon baking soda
1/2 teaspoon salt
2-3 T cocoa powder
1/2 C graham cracker crumbs
1-2 C tiny marshmallows (the ones you would use in hot cocoa)
Instructions:
1) Preheat oven to 350 degrees F
2) Start at the top of the list (with the butter) and add the ingredients together. Stir thoroughly after each ingredient is added.Careful not to over mix once you add the marshmallows - just make sure they're combined.
3) Using 2 table spoons, place your dough on the cookie sheet (I like an airbake cookie sheet - ungreased) and do not roll, form, or worry about any of that. Just 'plop' them on there. I can only fit 9 cookies on a sheet, but of course the size of your 'plop' is going to determine that.
4) Bake on the center rack (this may mean for optimal cookie goodness that you can only bake 1 sheet at a time) for 11 minutes. Set a timer ... 11 minutes means, 11 minutes!5) Remove from oven promptly and allow to 'rest' for 1 minute before using a spatula to move from the cookie sheet to a cooling rack for drying/cooling.
1 cup room temp. butter
1 cup white sugar
1 cup brown sugar (I like dark)
2 eggs
2 teaspoons vanilla extract
3 cups flour (I like unbleached)
1 teaspoon baking soda
1/2 teaspoon salt
2-3 T cocoa powder
1/2 C graham cracker crumbs
1-2 C tiny marshmallows (the ones you would use in hot cocoa)
Instructions:
1) Preheat oven to 350 degrees F
2) Start at the top of the list (with the butter) and add the ingredients together. Stir thoroughly after each ingredient is added.Careful not to over mix once you add the marshmallows - just make sure they're combined.
3) Using 2 table spoons, place your dough on the cookie sheet (I like an airbake cookie sheet - ungreased) and do not roll, form, or worry about any of that. Just 'plop' them on there. I can only fit 9 cookies on a sheet, but of course the size of your 'plop' is going to determine that.
4) Bake on the center rack (this may mean for optimal cookie goodness that you can only bake 1 sheet at a time) for 11 minutes. Set a timer ... 11 minutes means, 11 minutes!5) Remove from oven promptly and allow to 'rest' for 1 minute before using a spatula to move from the cookie sheet to a cooling rack for drying/cooling.
6) After fully cooled, place cookies in an air tight container. I keep my Folgers coffee containers, they are plastic with a tight fitting cover and they work fabulously. Resist the urge to keep your cookies in a cookie jar that is not air tight - they'll get dried out and lose some softness
7) Enjoy and Share!
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