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S’mores Cookie Extravaganza: A Trio of Taste finished dish

S’mores Cookie Extravaganza: A Trio of Taste

Recipe card for S’mores Cookie Extravaganza: A Trio of Taste.
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Course: Dessert
Ingredients Method

Ingredients
  

Ingredients
  • 90g room temperature butter 1/3 cup and 1 tbsp
  • 30g white sugar 2 and 1/2 tbsp
  • 50g brown sugar 1/3 cup
  • 1 egg room temperature
  • 160g cake flour 1 and 1/3 cup
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 40g chopped walnut 1/3 cup
  • 40g chunk chocolate 1/3 cup
  • Marshmallows

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cream the butter and sugars together until light and fluffy.
  3. Add the egg and vanilla extract, mixing until combined.
  4. Sift together the cake flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
  5. Fold in the chopped walnuts and chunk chocolate.
  6. Chill the dough for at least 1 hour.
  7. Roll the dough into balls (about 70g each) and place them on a baking sheet, spacing them apart.
  8. Bake for 9 minutes, then top with marshmallows and bake for an additional 5 minutes or until the edges are golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Preheat the oven to 350°F (175°C).
  11. Cream the butter and sugars together until light and fluffy.
  12. Add the egg and vanilla extract, mixing until combined.
  13. Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
  14. Fold in the chopped nuts and chunk chocolate.
  15. Chill the dough for at least 1 hour.
  16. Roll the dough into balls (about 70g each) and place them on a baking sheet, spacing them apart.
  17. Bake for 9 minutes, then top with marshmallows and bake for an additional 5 minutes or until the edges are golden brown.
  18. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  19. Preheat the oven to 350°F (175°C).
  20. Cream the butter and sugars together until light and fluffy.
  21. Add the egg, vanilla extract, and red food color, mixing until combined.
  22. Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
  23. Fold in the chunk chocolate and sliced almonds.
  24. Chill the dough for at least 1 hour.
  25. Roll the dough into balls (about 70g each) and place them on a baking sheet, spacing them apart.
  26. Bake for 9 minutes, then top with marshmallows and white chocolate chips, and bake for an additional 5 minutes or until the edges are golden brown.
  27. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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