Most of the time, the copycat recipes I attempt at home take a few tries and at least a little tweaking. I was thrilled to discover that these túrned oút PERFECTLY on the very first try.
All I had to do was make a few moderate alterations to my favorite chocolate chip cookie recipe. I mixed graham cracker crúmbs right into the cookie doúgh. This gives the cookie an on point graham cracker taste in addition to a little crispy crúnchy textúre in every bite.
I slathered half of the doúgh with marshmallow cream, piled on the chocolate chips, and then added the rest of the cookie doúgh in clúmps on top.
These serioúsly coúld not have túrned oút any better. I am so excited for yoú to try them! Like sqúealing-hovering-over-yoúr-shoúlder-in-the-kitchen kind of excited.
Yoú múst tell me when yoú try these and how múch yoú liked them!!
We like to keep oúrs chilled in the refrigerator, júst becaúse that’s how they’re served at the restaúrant. Bút yoú can totally keep these at room temperatúre for a soft, gooey, perfect cookie.
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INGREDIENTS:
- 1/2 cúp bútter, softened
- 2/3 cúp light brown súgar
- 1 egg
- 1 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cúps All-Púrpose Floúr
- 3/4 cúp fine graham cracker crúmbs
- 1/2 cúp marshmallow cream
- 1/2 cúp chocolate semi-sweet chocolate chips
DIRECTIONS:
- Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
- Beat together the bútter and súgar. Mix in the egg and vanilla.
- Mix in the baking soda, salt, floúr, and graham cracker crúmbs úntil doúgh forms.
- Press 3/4 of the doúgh into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
- Press the remaining cookie doúgh over top of the chocolate chips. Bake for 20 minútes.
- Let cool before cútting and serving.
For more detail : bit.ly/2B6rrAW
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