Marshmallow Chocolate Cookies

Rice crispie + Chocolate Chip Cookies + Peanut Butter = More, Please! As if the monster cookies were not already enough temptation, they are now fluffy in addition to gooey, vanilla, and marshmallows: Marshmallow Monster Cookies.

It was inspired by two things.

Food Network Magazine.
Bjork ... creative ... "marshmallow breakfast": orange, chocolate chips, white chocolate chips, and marshmallows (microwave).
I became painfully clear that we need intervention. Such "snack" can not live in our house.

This one, though ... a lot of butter, sugar, and chocolate chips baked with many varieties ... can live forever!

I have got a bone to take with you. Summer is coming completely swing, which sunscreen do you use? Spray or lotion compassionate? I'm usually a lotion type girl, but we recently bought the aerosol version because it seemed easy to implement.

Never again. The bottle was my db and I really lasted 3 days. Not only that, but it does not spread much everywhere. Despite our efforts to put both of us in the afternoon, we were burned with Zebra stripes on our backs / arms / legs. Ouch So it is more expensive, it does not last long, and it is not quite effective. I certainly would not use the aerosol type. Am I doing something wrong or does it really suck?

These cookies were amazing. They were hearty with a good mix of peanut butter, oatmeal and chocolate, and had a wonderful texture. They were thick and chewy, while the Mercado was a good combination for the mix. My db also ate and it is porridge! He hardly saw that they were there too. This recipe is adapted from the Yin's pinch and the name "Monsters" stays up to the name!

SOME MORE RECIPES:

• Marshmallow Chocolate Cookies
• Spinach and Artichoke Ravioli Bake
• SWEET POTATO MUFFINS
• One Pot Orzo with Shrimp and Feta
• Quick Molten Chocolate Lava Cake Recipe Step By Step

INGREDIENTS:

1. 100g dark chocolate
2. 75g butter
3. 1 and ¼ cup powdered sugar
4. 1 egg, beaten
5. 1 and ¾ cup all purpose flour
6. ¼ tsp baking powder
7. ¼ tsp salt
8. Topping:
9. 25g marshmallow
10. 20g dark chocolate

STEPS:

• Preheat the oven for 350 degrees Fahrenheit. Make a baking sheet line with parchment. Mix flour, baking powder and baking soda in a large bowl. In a separate bowl, beat both sugars with butter and butter at a moderate high speed, to the Fluffy. Beat in the eggs at a time at a moderate pace, then beat in vanilla. Add ground peanut butter and mix until smooth. Add flour mixture and beat at low speed until combined.

• Stir oats, chips, and marshmallows in flour with a wooden spoon. Place a spoon of flour on the prepared baking sheet about 3 inches separately. Gold, bake cookies in batches for 8-10 minutes.

                                                OR

1. Make an oven tray line with baking paper.
2. Preheat oven at 180 C.
3. Melt chocolate in boiling water on a boiling water in a heat bowl and cool it down.
4. Mix butter and powder sugar with an electric mixer till a butter.
5. Add to beaten egg and mix well.
6. In a separate bowl, add flour sift, baking powder and salt. mix them.
7. Add dry ingredients to the wet people and mix them well with a sputula until it will not last up to your hands.

1. Cool it in the refrigerator for 20 minutes.
2. Make little balls from the flour and keep them in the tray.
3. Keep chocolate pieces and marshmallow pieces on cookie balls and bake for 12 minutes.
4. Transfer them to the wire rack with baking paper, they will be very soft to the touch, soak and cool them completely.

You can store them in an airtight container for a week.

PRECAUTION:

Strategically changing the marshmallow at the top of your cookie dough ball is really helpful. In this way, it exits on the top instead of melting the cookie's side. And the topping that I used was molten chocolate almond bark.

did you make this recipe?

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