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Marshmallow Cookies ‘N’ Cream
I knew we had a winner when Brandon, the young Hy-Vee sacker, picked up the Hershey’s Cookies ‘N’ Cream bag and stood there mesmerized.
The groceries begin piling up on the counter as the still efficient checker was ringing them up at lightning speed. Still Brandon kept staring at the bag. I thought ‘let’s just see what happens’. So as the groceries kept piling up, Brandon continued standing there staring longingly at the picture on the package. Being an instigator, I figured it might be fun to add a little fuel to the fire, so I said brightly “that’s for a batch of cookies I’m going to be making.”
Brandon, still mesmerized, could only reply with “Yeaaah. Oh, yeaaah!”
I hope you like them as much as Brandon!
For consistent success, spoon your flour into your cup, don’t scoop. Better yet, invest in a scale.
For all the (other) science nerds in the crowd – what is baking soda and why is it in my cookie recipes and what if my might be expired?? (It’s really probably still fine.) If you’re a ‘how do things work’ nerd like me, here’s a great article by one of my favorite bakers, STELLA PARKS
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A fantastic, easy crunchy chewy cookie!
- 2 (6.5 ounce) packages Hershey’s Cookies ‘N’ Cream Crunchers
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 2 large eggs
- 1 cup mini marshmallows
Set butter out to come to room temperature.
Adjust oven racks to the 2 middle positions and preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Set aside.
Put Cookies ‘N’ Cream pieces in a plastic bag, seal well, and smack with rolling pin until the pieces are pea-size. Set aside.
In a medium bowl, whisk together flour (spoon into measuring cup, don’t scoop), baking soda, cream of tartar and salt. Set aside.
In a different bowl, cream together the butter, white sugar, and brown sugar until smooth, a couple minutes. Add 2 teaspoons vanilla and 1 teaspoon water then beat in the eggs one at a time. Gently stir in flour mixture, and Cookies ‘N’ Cream Crunchers pieces.
Drop by large spoon-fulls onto parchment paper.
Bake for 10 - 13 minutes, or until edges are nicely browned. Transfer to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month. Freeze your baked cookies on baking sheets lined with wax or parchment paper first until firmly frozen, then transfer them to a freezer bag or another airtight container. Otherwise, you'll end up with a mess.
When thawing frozen baked cookies, take them out of the containers and let sit at room temperature so that condensation doesn't form and make them soggy.
Want more great desserts?
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