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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies
3/4 cup (1 1/2 sticks) unsalted butter, browned and cooled
1/4 cup granulated sugar
3/4 cup brown sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup oats
1/2 cup crushed graham crackers (about 4 sheets of crackers)
1/2 cup vanilla Jet Puffed Mallow Bits
1 cup chocolate chips (I used 1/2 cup semisweet chips & 1/2 cup white chocolate chips)
Graham Cracker Frosting
1/4 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
1 1/3 cups crushed finely crushed graham crackers
Mini chocolate chips & Jet Puffed Mallow Bits for sprinkling
First, brown the butter by melting it in a small saucepan over medium heat, whisking constantly until golden brown (for more information on browning butter click here). Pour browned butter into a small bowl and place in the refrigerator until cooled.
When butter is cooled, place in the bowl of an electric mixer fitted with the paddle attachment and cream together with the sugar and brown sugar until smooth. Add the egg, egg yolk, and vanilla and beat until smooth and fully incorporated.
In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, oats, and crushed graham crackers. Add all at once to the butter mixture and mix on low speed until just combined.
Stir in the marshmallow bits and chocolate chips with a wooden spoon. Chill dough for 30 minutes.
Preheat oven to 350 degrees. Generously spray a regular-sized muffin pan with baking spray. Scoop two heaping tablespoons of cookie dough into each muffin cup and gently press down (cups should be filled about 2/3 of the way).
Bake for 15 minutes, until edges begin to turn golden. The cookie centers will appear under-done and gooey, but will set as they cool. Remove from oven and immediately run a knife around the edges so they'll be easier to remove when cool. Allow to cool completely before frosting.
To make frosting, beat the softened butter and cream cheese until light and fluffy. Slowly mix in the powdered sugar. Mix in the vanilla extract, then beat at high speed until the desired consistency (Too thick? Add a tablespoon at a time of milk. Not thick enough? Add 1/4 cup more of powdered sugar. Too sweet? Add a pinch more of salt.) Fold in the crushed graham crackers.
Scoop frosting into a ziploc bag, snip off the end, and pipe frosting swirls on top of the cups (I used a Wilton #1M piping tipe). Sprinkle with marshmallow bits and mini chocolate chips.
Keep cookie cups refrigerated.
Makes 16 cookie cups.
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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies
3/4 cup (1 1/2 sticks) unsalted butter, browned and cooled
1/4 cup granulated sugar
3/4 cup brown sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup oats
1/2 cup crushed graham crackers (about 4 sheets of crackers)
1/2 cup vanilla Jet Puffed Mallow Bits
1 cup chocolate chips (I used 1/2 cup semisweet chips & 1/2 cup white chocolate chips)
Graham Cracker Frosting
1/4 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
1 1/3 cups crushed finely crushed graham crackers
Mini chocolate chips & Jet Puffed Mallow Bits for sprinkling
First, brown the butter by melting it in a small saucepan over medium heat, whisking constantly until golden brown (for more information on browning butter click here). Pour browned butter into a small bowl and place in the refrigerator until cooled.
When butter is cooled, place in the bowl of an electric mixer fitted with the paddle attachment and cream together with the sugar and brown sugar until smooth. Add the egg, egg yolk, and vanilla and beat until smooth and fully incorporated.
In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, oats, and crushed graham crackers. Add all at once to the butter mixture and mix on low speed until just combined.
Stir in the marshmallow bits and chocolate chips with a wooden spoon. Chill dough for 30 minutes.
Preheat oven to 350 degrees. Generously spray a regular-sized muffin pan with baking spray. Scoop two heaping tablespoons of cookie dough into each muffin cup and gently press down (cups should be filled about 2/3 of the way).
Bake for 15 minutes, until edges begin to turn golden. The cookie centers will appear under-done and gooey, but will set as they cool. Remove from oven and immediately run a knife around the edges so they'll be easier to remove when cool. Allow to cool completely before frosting.
To make frosting, beat the softened butter and cream cheese until light and fluffy. Slowly mix in the powdered sugar. Mix in the vanilla extract, then beat at high speed until the desired consistency (Too thick? Add a tablespoon at a time of milk. Not thick enough? Add 1/4 cup more of powdered sugar. Too sweet? Add a pinch more of salt.) Fold in the crushed graham crackers.
Scoop frosting into a ziploc bag, snip off the end, and pipe frosting swirls on top of the cups (I used a Wilton #1M piping tipe). Sprinkle with marshmallow bits and mini chocolate chips.
Keep cookie cups refrigerated.
Makes 16 cookie cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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