Tuesday, March 4, 2008

Chocolate chip cookies & S'More cookie bars

Chocolate chip cookies
(I got this recipe from my friend Shelley Simiskey)
3 cubes of butter unsalted (softened) if you use salted butter adjust your salt
1 1/2 cup white sugar 
1 1/2 cup brown sugar
3 eggs
2 Tsp salt (not Tbsp sorry Amy)
1 1/2 tsp baking soda
2 Tbs vanilla (very important I forgot it in the last batch.  I could only gag down half the batch)
about 4 to 6 cups flour (sometimes I use a cup or two of oatmeal if I don't have enough flour)
1 bag of chocolate chips or M&M's or what ever sounds good.  
Cream butter and sugars together.  Add eggs one at a time mix salt, baking soda and one cup of the flour together, add and mix.  Add vanilla.  Add the rest of the flour and watch consistency.  The less flour you use the softer your cookies will be.  
Bake 325 for 9 to 12 minutes.  Watch and remove just before they start to turn brown.  Let them finish cooking on the cookie sheet.  
Last week I made these and took 2 cookies and smashed them together with vanilla ice cream in the center, then I rolled them in chopped walnuts.  It was an insane mess, but worth every bite.  

S’More Cookie Bars

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs*

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small singles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars
Makes 16 cookie bars.
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.


Katie said...


prRiggs said...

It says that it serves 16, but it really only serves--hungry missionaries! These are sooo good!

prRiggs said...

Somehow I missed the number 2 on my first post. It should have read: It only serves 2--hungry missionaries. oops