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HUỆ COCOSHOP
HUỆ COCOSHOP
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Sunday 04 October 2026 05:08:14 GMT
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it’s october 1st!! perfect time to bake spooky s’mores cookies 🍪👻 recipe: ¾ cup salted butter, browned (170g) ¾ cup brown sugar (150g) ¼ cup granulated sugar (50g) 1 large egg 1 tbsp heavy cream 1 tbsp vanilla bean paste 2¼ cups all-purpose flour (270g), spooned & leveled 2 tbsp cornstarch (16g) ½ tsp baking soda ¼ tsp salt 10 graham crackers 10 marshmallows chocolate chips brown the butter until golden brown & fragrant. remove from heat and let sit for about 1–2 min. you want it hot, not boiling. pour the hot browned butter over both sugars & mix well. let the mixture cool slightly until it’s warm enough to safely add the egg without cooking it. add the heavy cream, egg & vanilla and mix until combined. fold in the flour, cornstarch, baking soda & salt. before the dough is fully mixed, add the chocolate chips and gently fold everything together. let the dough sit for 1–2 min before scooping. it may look a little soft at first because of the warm butter, but it thickens as it sits and the flour absorbs the extra moisture. use a ⅓ cup scoop for each cookie. on a lined baking pan arrange the graham crackers with a marshmallow on top. flatten the cookie dough portion and place it over the marshmallows. shape the dough around the marshmallows, leaving some of the marshmallow poking through. bake at 375°F for 15–20 min, until the edges are set and the tops are lightly browned. baking time can vary depending on your oven & pan, so keep an eye on them! ( a little tip if your marshmallow didn’t flatten, press the cookie down while it’s fresh out of the oven! ) let cool on the baking sheet briefly, decorate with candy eyes, then transfer to a wire rack. & enjoyyy #smores #cookies #chocolatechipcookies #Recipe #baking
it’s october 1st!! perfect time to bake spooky s’mores cookies 🍪👻 recipe: ¾ cup salted butter, browned (170g) ¾ cup brown sugar (150g) ¼ cup granulated sugar (50g) 1 large egg 1 tbsp heavy cream 1 tbsp vanilla bean paste 2¼ cups all-purpose flour (270g), spooned & leveled 2 tbsp cornstarch (16g) ½ tsp baking soda ¼ tsp salt 10 graham crackers 10 marshmallows chocolate chips brown the butter until golden brown & fragrant. remove from heat and let sit for about 1–2 min. you want it hot, not boiling. pour the hot browned butter over both sugars & mix well. let the mixture cool slightly until it’s warm enough to safely add the egg without cooking it. add the heavy cream, egg & vanilla and mix until combined. fold in the flour, cornstarch, baking soda & salt. before the dough is fully mixed, add the chocolate chips and gently fold everything together. let the dough sit for 1–2 min before scooping. it may look a little soft at first because of the warm butter, but it thickens as it sits and the flour absorbs the extra moisture. use a ⅓ cup scoop for each cookie. on a lined baking pan arrange the graham crackers with a marshmallow on top. flatten the cookie dough portion and place it over the marshmallows. shape the dough around the marshmallows, leaving some of the marshmallow poking through. bake at 375°F for 15–20 min, until the edges are set and the tops are lightly browned. baking time can vary depending on your oven & pan, so keep an eye on them! ( a little tip if your marshmallow didn’t flatten, press the cookie down while it’s fresh out of the oven! ) let cool on the baking sheet briefly, decorate with candy eyes, then transfer to a wire rack. & enjoyyy #smores #cookies #chocolatechipcookies #Recipe #baking


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