GRAHAMULOOS (GRAHAM CRACKER COOKIE BUTTER)
Steps:
- Pulse the graham crackers in a food processor to a fine powder. Stream the melted butter into the processor, pulsing until combined. Add 1/4 cup water and process to a paste. Add the honey and blend until the consistency is thick but spreadable. Serve with fruit, cookies or candy.
CHOCOLATE COVERED MARSHMALLOW COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield about 2 dozen cookies
Number Of Ingredients 19
Steps:
- Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
- Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
- Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
- Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
- Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
CHOCOLATE MARSHMALLOW COOKIES
chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.
Provided by chocoholic in AZ
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 14
Steps:
- Cookies:.
- cream together butter and sugar with a hand held electric mixer.
- Add egg, then vanilla and milk.
- Then add flour, salt, baking soda, and cocoa.
- Drop by spoonfuls on to a greased cookie sheet.
- Bake @ 350 degrees for 8 minutes
- Then press marshmallow (cut side down) on to cookie.
- Put cookies back in oven for 2 more minutes.
- Let cookies cool then frost.
- Frosting:.
- In a sauce pan combine sugar, milk and butter.
- Bring to a boil, stir and remove from heat.
- Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.
GIANT CHOCOLATE CHIP COOKIE
Make and share this Giant Chocolate Chip Cookie recipe from Food.com.
Provided by Annette1
Categories Dessert
Time 35m
Yield 1 LARGE pizza size cookie, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
- Add eggs, one at a time, beating well.
- Gradually add flour, salt and baking soda, beating until well blended.
- Stir in chocolate chips and nuts.
- Spread in greased 14-inch round pizza pan.
- Bake at 350°F (190°C) for 20-25 minutes.
- Cool cookie in pan.
- Decorate if desired.
KIDS CAN BAKE: GIANT CHOCOLATE CHIP-SPRINKLE COOKIE
Your little ones won't be able to resist this giant chocolate chip cookie with multicolored sprinkles. The cake flour makes it tender and chewy. For both little and big kids: Let them help with measuring, stirring and decorating with sprinkles.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield Makes 1 large cookie (about 10 inches in diameter baked)
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven, and preheat to 375 degrees F. Line 1 large rimmed baking sheet with parchment. Whisk together the flour, baking soda and salt in a small bowl.
- Microwave the butter in a large microwave-safe bowl on high until completely melted, about 1 minute. Whisk in both sugars, then the egg and vanilla, until incorporated and smooth; let cool for 5 minutes. Stir in the flour mixture with a wooden spoon until just incorporated. Stir in the chocolate chips.
- Scoop the dough onto the center of the prepared baking sheet. Spread the dough with an offset spatula into an 8-inch circle that's 1/2 inch thick. Sprinkle the top of the cookie with the sprinkles (they'll look crowded but will spread out as the cookie bakes). Bake, rotating the baking sheet from back to front halfway through, until golden but still soft in the center, 22 to 25 minutes (the longer the cook time, the crunchier the cookie). Let cool for a few minutes on the baking sheet, then use a large spatula to transfer the cookie (not the parchment) to a rack to cool. Slice the cookie into wedges, and serve.
GIANT CHOCOLATE CHUNK COOKIES
Make and share this Giant Chocolate Chunk Cookies recipe from Food.com.
Provided by evelynathens
Categories Drop Cookies
Time 25m
Yield 30 cookies (approximately)
Number Of Ingredients 11
Steps:
- Cream butter with sugars until light and fluffy.
- Add vanilla and almond extracts and beat until combined well.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, soda and salt.
- Add to butter mixture and beat until combined well.
- Preheat oven to 350°F.
- Stir in chocolate and pecans and drop level ¼ cupfuls of batter, 3-inches apart on lightly greased cookie sheets.
- Flatten cookies into ½-inch thick rounds with wet hands and bake for 12-15 minutes, or until golden.
CHOCOLATE MARSHMALLOW COOKIES
Make and share this Chocolate Marshmallow Cookies recipe from Food.com.
Provided by HeatherN
Categories Dessert
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Sift together flour, soda, salt and cocoa.
- Cream shortening, sugar, egg and vanilla.
- Add dry ingredients to creamed mixture alternately with milk.
- Form into 1 1/2 inch balls and bake on greased cookie sheet for 8-10 minutes. Press 1/2 a marshmallow onto each cookie, bake an additional 2 minutes, or until marshmallow is melted.
- Combine frosting ingredients. Spoon frosting over each cooled cookie. (Or for a more dazzling effect, pour frosting into the corner of a ziplock bag, snip off the corner, and drizzle frosting across cookie.).
Nutrition Facts : Calories 131.4, Fat 3.5, SaturatedFat 0.9, Cholesterol 5.9, Sodium 60.2, Carbohydrate 24.1, Fiber 0.6, Sugar 16.1, Protein 1.5
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