Fall Apple Cupcakes
kitschy kitchen cookies
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Pumpkin Coffee Ring
Apple Pecan Crisp
I’m a sucker for S’mores, I really am. Anything with marshmallows and chocolate is heaven. I particularly love this recipe – these disappear from my kitchen way too quickly.
- 1 & ½ cup all purpose flour
- ¾ cup graham cracker crumbs
- ½ teaspoon baking powder
- 8 tablespoons of butter
- ¾ cup brown sugar
- 1 egg
- Approx. 1 cup mini marshmallows
- Approx. 1 cup chocolate chips
Preheat oven to 350. You can grease your pans, but I personally find these cookies don’t stick, so don’t panic if you forget!
In a bowl, whisk your flour, graham cracker crumbs, and baking powder. Set aside.
In your mixing bowl, beat butter and sugar together on medium speed until smooth. Add in your egg, and then the mixture of dry ingredients. The dough should be light brown and have a fluffy, light texture. If desired, stir in some chocolate chips.
Press about three quarters of the dough into a 9 inch square pan, setting aside the other quarter.
Honestly, how many marshmallows and chocolate chips you use is up to you! I recommend using a lot, though – a cup of each is a good way to go. Spread marshmallows and chocolate chips over the dough. Once satisfied, take the remaining dough and add it in patches, so spots of marshmallow and chocolate show through. Sprinkle the top with a few extra chocolate chips.
Bake for 25-30 minutes.
These are so good warm! The marshmallow you see should be just starting to toast when they’re finished. They have a very light, buttery taste and a crumbly texture.
Oreo Stuffed Chocolate Chip Cookies