S’mores Overload Cookie
IngRedients: Cookies
IngRedients: s’mores
1 1/4 cup
3/4 cup
1 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1/2 cup
1/4 cup
1
1
1 tsp
1 stick
flour
cake flour
cornstarch
baking soda
baking powder
salt
brown sugar
white sugar
egg
egg yolk
vanilla extract
butter - room temp
2
1 cup
7
4
1/4 cup
hershey chocolate bars
chocolate chips
graham crackers
large marshmallows
Jet Puffed Mini Marshmallows*
*optional
How To:
For cookies:
- preheat oven to 375; line cookie sheet with parchment paper
- Mix dry ingredients
- Cream butter and sugar together until creamy and well incorporated
- Add egg, egg yolk, and vanilla. Scrape bowl as you go
- Mix flour in 1/4 at a time
- Right before the last of the flour is fully combined add your graham crackers, Hershey chocolate & chocolate chips and mix until fully incorporated
- Measure out cookies. This recipe can make 8 large cookies or you can make them smaller.
- After cookies are on your cookie sheet, make an indention about half way into the cookies with your thumbs. Put your marshmallows into the center and fold the dough over it.
- Once cookies are closed decorate cookies with the remaining Hershey chunks and graham crackers.
- Bake for 10-13 minutes or until they’re turning golden brown on the tops.
For s’mores ingredients
-chop marshmallows in half
-break apart 6 graham crackers into small/medium chunks.
-chop 1 graham cracker in to squares
-chop 1 Hershey bar into chunks
-break 1 Hershey bar into squares
Video Instructions:
Munchies By Marissa
Oatmeal Creme Pie Cookies
IngRedients: Frosting
IngRedients: Cookies
1 1/2 sticks; Room Temp
1 1/2 cup
1 tbs
1 tsp
Butter
Powdered Sugar
Water/Milk
Vanilla Extract
Flour
baking soda
salt
baking powder
Cinnamon
Unsalted butter
white sugar
brown sugar
Vanilla Extract
Old Fashioned Oats
1/2 cup + 6 tbs
1/4 tsp
1/4 tsp
1/2 tsp
1/8 tsp
6 tbsp
6 tbsp
1/2 cup + 2 tbsp
1/2 tsp
1/2 cup
How To:
-Pre Heat Oven to 350
-Mix Dry Ingredients In Med/Sm Bowl; Set Aside
-Mix Butter, Sugars 2-3 mins
-One At A Time: Add One large Egg, Half Egg Yolk, Vanilla
-Once Combined Add Dry Ingredients Half At A Time, Mix Until Well Combined
-Add Oats at the end
-Use 2 Med. Size Cookie Scoops to form your cookies
-Bake 12-14 Mins (until edges are golden)
-Cool On Pan for 5 Mins Before Moving To Cooling Rack
*Try Chilling Dough for 30 mins to help reduce spreading in the oven!
For Frosting:
-Mix All Ingredients In Med. Bowl For About 5 mins
-Put In Fridge For 30 Mins To Stabilize
-Wait Until Cookies Are Completely Cool Before Piping Frosting onto Cookies
*To Make Cookie Sandwhiches choose like-sized cookies to pair together and add frosting in circular Motion to bottom cookie!
Munchies By Marissa
Copycat Hostess Cupcakes
IngRedients: Cupcakes
IngRedients: Filling and ganache
How To:
flour
baking soda
salt
baking powder
cocoa powder
oil (coconut, veg.,)
milk*
white sugar
brown sugar
egg
hot water
For Cupcakes:
-Pre Heat Oven to 350
-Mix dry ingredients until clump free, set aside
-With hand mixer beat in egg, then add in oil.
-Add milk- mix until fully incorporated
-Add hot water. water should be very hot but not boiling.
-Mix for about 3-5 minutes
-Prepare cupcake tin with liners
-Use cookie scoop to measure out cake batter
-Bake for 20 minutes
-Set aside to cool
3/4 cup
3/4 tsp
1/2 tsp
3/4 tsp
1/2 cup
1/4 cup
1/2 cup
1/4 cup
1/2 cup
1 large egg
1/4 cup
Video Instructions:
2 cups
1 cup
1/4 cup
1 cup
1/2 stick
heavy whipping cream
dark chocolate chunks
powdered sugar
marshmallow fluff
unsalted butter
For Filling:
-Mix marshmallow fluff and butter with mixer until fluffy
-Add powdered sugar
-Beat until fluffy and well mixed
-Scoop middles out of cupcakes and fill with filling
For Ganache-
-Heat heavy cream right under boiling
-Pour milk over dark chocolate chunks
-Allow about 7 minutes for chocolate to melt
-Mix
-Dip filled cupcakes into mixed ganache
Munchies By Marissa