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@nhac_bay24h: Đừng bỏ lỡ track nhạc hot nhất và giai điệu cuốn hút đến từng giây khiến cộng đồng mạng phát cuồng #xuhuong #nonstop #djremix #viral #nhachaymoingay

Nhạc Hay Vinahouse
Nhạc Hay Vinahouse
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Monday 05 October 2026 06:24:38 GMT
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smoke.79nn
smoke.79nn :
2026-10-05 06:53:32
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iuvkkieumy
Đông này có my ❤️❤️❤️❤️🥰🥰🥰 :
2026-10-05 09:06:00
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trungduong.98
Pepsi BT :
2026-10-05 08:54:09
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huynh_van_du
@Huỳnh Văn Dủ :
🥰🥰🥰
2026-10-05 06:32:08
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____tung__
TùNg🐹ở Lục nGạN_1M78🇻🇳 :
💓💓💓
2026-10-05 07:02:19
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This easy, bakery-style s’mores cookie recipe delivers ultimate indulgence with a crispy edge, a chewy brown butter cookie base, melty chocolate chunks, and an incredibly gooey, toasted marshmallow pull. No chilling required—satisfy your campfire dessert cravings in under 30 minutes! ⏱️ Prep & Cook Time • Prep time: 15 minutes • Cook time: 10–12 minutes • Total time: 27 minutes • Yields: 8 large bakery-style cookies 🛒 Ingredients The Cookie Base • Brown Butter: 1/2 cup (115g) unsalted butter (browned and cooled slightly) • Brown Sugar: 3/4 cup (150g) packed light brown sugar (for a rich, chewy texture) • Granulated Sugar: 1/4 cup (50g) white sugar • Egg: 1 large egg (at room temperature) • Vanilla: 1 teaspoon pure vanilla extract • Flour: 1 1/2 cups (190g) all-purpose flour • Graham Crackers: 1/2 cup finely crushed graham cracker crumbs • Baking Soda: 1/2 teaspoon • Salt: 1/2 teaspoon sea salt The Mix-ins & Topping • Chocolate Chunks: 1 cup semi-sweet or dark chocolate chunks (save some for the tops!) • Marshmallows: 8 large marshmallows (halved or cut into quarters) 👩‍🍳 Step-by-Step Instructions 1. Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Swirl frequently until it begins to foam, amber specks form at the bottom, and a nutty aroma fills the room. Immediately pour into a bowl and let cool for 5 minutes. 2. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. 3. Wet Ingredients: Whisk the slightly cooled brown butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and vanilla extract until the mixture becomes smooth and slightly pale. 4. Dry Ingredients: Fold in the all-purpose flour, graham cracker crumbs, baking soda, and sea salt using a spatula. Mix just until combined (do not overmix). 5. Fold in Chocolate: Gently fold in 3/4 cup of the chocolate chunks. 6. Stuff with Marshmallows: Scoop large balls of dough (about 3 tablespoons each). Flatten the dough ball slightly in your hand, place 2–3 pieces of marshmallow in the center, and wrap the cookie dough around them, leaving a little marshmallow exposed at the top for that perfect toasted look. 7. Bake to Perfection: Place dough balls well-spaced on the baking sheet. Press a few remaining chocolate chunks on top. Bake for 10 to 12 minutes until the edges are golden brown and the marshmallows are beautifully puffed and caramelized. 8. Cool: Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey marshmallow pull! 💡 Tips for Success • The Cookie Scoot: If your marshmallows expand unevenly in the oven, take a large round cookie cutter or glass immediately after baking and swirl it around the hot cookie to mold it back into a perfect circle. • Storage: Keep leftovers in an airtight container for up to 3 days. Microwave for 10 seconds before eating to get that melted, fresh-out-of-the-oven texture back. #smorescookies #smore #homemadecookies #easydessert #holidayrecipes Follow for more recipes.
This easy, bakery-style s’mores cookie recipe delivers ultimate indulgence with a crispy edge, a chewy brown butter cookie base, melty chocolate chunks, and an incredibly gooey, toasted marshmallow pull. No chilling required—satisfy your campfire dessert cravings in under 30 minutes! ⏱️ Prep & Cook Time • Prep time: 15 minutes • Cook time: 10–12 minutes • Total time: 27 minutes • Yields: 8 large bakery-style cookies 🛒 Ingredients The Cookie Base • Brown Butter: 1/2 cup (115g) unsalted butter (browned and cooled slightly) • Brown Sugar: 3/4 cup (150g) packed light brown sugar (for a rich, chewy texture) • Granulated Sugar: 1/4 cup (50g) white sugar • Egg: 1 large egg (at room temperature) • Vanilla: 1 teaspoon pure vanilla extract • Flour: 1 1/2 cups (190g) all-purpose flour • Graham Crackers: 1/2 cup finely crushed graham cracker crumbs • Baking Soda: 1/2 teaspoon • Salt: 1/2 teaspoon sea salt The Mix-ins & Topping • Chocolate Chunks: 1 cup semi-sweet or dark chocolate chunks (save some for the tops!) • Marshmallows: 8 large marshmallows (halved or cut into quarters) 👩‍🍳 Step-by-Step Instructions 1. Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Swirl frequently until it begins to foam, amber specks form at the bottom, and a nutty aroma fills the room. Immediately pour into a bowl and let cool for 5 minutes. 2. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. 3. Wet Ingredients: Whisk the slightly cooled brown butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and vanilla extract until the mixture becomes smooth and slightly pale. 4. Dry Ingredients: Fold in the all-purpose flour, graham cracker crumbs, baking soda, and sea salt using a spatula. Mix just until combined (do not overmix). 5. Fold in Chocolate: Gently fold in 3/4 cup of the chocolate chunks. 6. Stuff with Marshmallows: Scoop large balls of dough (about 3 tablespoons each). Flatten the dough ball slightly in your hand, place 2–3 pieces of marshmallow in the center, and wrap the cookie dough around them, leaving a little marshmallow exposed at the top for that perfect toasted look. 7. Bake to Perfection: Place dough balls well-spaced on the baking sheet. Press a few remaining chocolate chunks on top. Bake for 10 to 12 minutes until the edges are golden brown and the marshmallows are beautifully puffed and caramelized. 8. Cool: Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey marshmallow pull! 💡 Tips for Success • The Cookie Scoot: If your marshmallows expand unevenly in the oven, take a large round cookie cutter or glass immediately after baking and swirl it around the hot cookie to mold it back into a perfect circle. • Storage: Keep leftovers in an airtight container for up to 3 days. Microwave for 10 seconds before eating to get that melted, fresh-out-of-the-oven texture back. #smorescookies #smore #homemadecookies #easydessert #holidayrecipes Follow for more recipes.

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