@misojenkitchen: the start of summer cookie!! 🏕️🍫 if campfire s’mores and a bakery cookie had a baby, it would be these~ soft, chewy, loaded with chocolate, and stuffed with gooey marshmallows. ingredients: cookie dough ½ cup white sugar ¾ cup brown sugar 1 tsp salt 1 tbsp instant coffee ½ cup browned butter, cooled 1 tbsp cold water 2 tsp vanilla bean paste (or vanilla extract) 1 egg 1¼ cups all-purpose flour ½ tsp baking soda mix-ins ⅓ cup toffee chips ⅓ cup mini semisweet chocolate chips ⅓ cup white chocolate chips for assembly graham crackers large marshmallows or mini marshmallows instructions ♡ add the white sugar, brown sugar, salt, and instant coffee to a large bowl and whisk to combine. ♡ pour in the cooled browned butter, cold water, vanilla bean paste, and egg. whisk until the mixture becomes lighter in color and slightly fluffy. ♡ add the flour and baking soda. mix until about halfway combined. ♡ add the toffee chips, semisweet chocolate chips, and white chocolate chips. continue mixing until no dry flour remains. be careful not to overmix or the cookies can become tough. ♡ scoop and shape the dough into balls. ♡ cover and refrigerate for at least 12 hours. for the best flavor and texture, chill for 24-36 hours. assembly ♡ line a baking sheet with parchment paper and arrange the graham crackers on top. ♡ flatten a portion of cookie dough and place a marshmallow in the center. ♡ wrap the dough completely around the marshmallow, sealing it well. ♡ place each cookie dough ball on top of a graham cracker. ♡ leave plenty of space between the cookies so they can spread while baking. ♡ bake at 350°F for 10-12 minutes, or until the edges are golden and the centers are still slightly soft. ♡ for extra gooey cookies, use large marshmallows. if using mini marshmallows, really pack them in. [cookie recipe, s‘more cookie, chocolate chip cookie recipe, bakery at home, home baking, easy dessert idea, easy cookie recipe]

misojenkitchen

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Monday 22 June 2026 14:57:20 GMT