17 News at Sunrise: Holiday recipes (Wednesday)

Kiyoshi's Sunrise Recipe: S'more Cookies
11 Tablespoons unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon sea salt
(optional) 1 teaspoon cinnamon
2 1/2 cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey's bars, broken into pieces
1-2 packages graham crackers, broken into squares

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine.  Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy.  Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixture and combine on low speed.
4. Fold in the chocolate chips and marshmallows.  Chill dough in the refrigerator for 1 hour to overnight to make dough easier to handle.
5. Preheat oven to 375 degrees.  Line baking pans with parchment paper for easy cleanup.  You can use one 11x17 pan and one 9x13 pan.  I used an insulted baking sheet, but you risk the danger of cookies sliding off.
6. Lay out graham crackers side by side on the pans so they are touching.  I used 24 squares.  You may have to add or subtract crackers, depending on how much dough you have.
7. Place tablespoons of dough on graham crackers about 1-1.5 inches apart.  Press down lightly.
8. Bake for 5 minutes then remove from oven to press Hershey's bar pieces on top.  You can place as many pieces as you'd like.
9. Bake for an additional 5-7 minutes or more if your cookies are thicker.  They will be done when the edges begin to turn golden brown.  Remove to a wire rack to cool.  For clean cutting be sure cookies are cook and use a sharp knife.

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