S'mores Cookies

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Ok, guys, this recipe is a really really good one - if I do say for myself! I mean seriously, how can you go wrong with graham wafers, marshmallows and chocolate? Making this even better is that it’s a cookie, so less mess and fuss than making actual s’mores!

So I made these cookies this past weekend when we went to a bonfire on the beach. We initially were going to bring all the fixings for s’mores, but then realized we didn’t have any marshmallow roasting sticks, so to make things easy the cookie was born. Let’s just say that the classic s’mores weren’t missed in the slightest so many people said that these were the best cookies they had ever had!!!

They are so special and look amazing yet the are actually pretty simple to make. You basically make a standard chocolate chip cookie with the addition of chopped up graham wafers then topping with all of the classic s’mores flavours. The key to getting that extra crunchy top and golden brown marshmallows is to broil them for just a minute. It seriously is the key making good cookies great - plus your house smells like a s’mores, so that's a bonus!

So skip the s’mores at your next campfires and go for the cookie - I promise this is a twist on a classic that any s’mores lover will wholeheartedly approve of!

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prep time 20 minutes

cook time 15 minutes x 3 batches

total time 1 hour 5 minutes

servings 24 cookies

Ingredients

2 cups flour

1 1/2 cup chopped graham wafers + crumbs for garnishing

1/4 tsp baking powder

1/4 tsp salt

1 cup butter at room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

1 cup chocolate chunks + more for garnishing

72 mini marshmallow

Instructions

Preheat oven to 350. In a small bowl combine flour, cropped graham wafers, baking powder + salt then set aside.

In the bowl of your stand mixer place butter and whip until light and fluffy. Add in white and brown sugar and beat on medium heat for 3-4 minutes or until it’s all fully combined. Add in vanilla and eggs and beat until just combined.

To the wet ingredients add in your flour and stir until flour ifs fully incorporated then stir in your 1 cup of chocolate chips.

Using a cookie scoop of teaspoon place heaping spoonfuls onto a cookie sheet. Press 3 marshmallows into the top of each cookie along with a few chunks of chocolate then sprinkle with graham wafer crumbs. Bake for 8-14 minutes or until cookies are golden and the marshmallows are just beginning to brown. Remove from the oven and transfer to a cooling rack then continue until all of your dough has been used.

One all of your cookies are baked turn your oven to broil. Place cookies back on your cookie sheet (you can crowd them at this point as they will not spread). Broil for 1-2 minutes keeping a close eye on them so that they do not burn. Allow the marshmallows to toast and the graham wafers to brown.

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Brown Butter Chocolate Chip Cookies

Soft and chewy chocolate chip cookies bumped up a notch with nutty brown butter!

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So, I must admit these cookies were a bit of an experiment. I had been reading about how chocolate chip cookies become the ultimate chocolate chip cookies if you let them rest for 2 days, so let's just say I needed to try it.

If you are going to make cookies that take 2 days they can't be just any chocolate chip cookies, I mean they need to be amazing right? So how do you enhance a cookie - brown butter of course! So armed with some nutty, delicious brown butter I embarked on my 2-day cookie experiment. I baked part of the batch immediately, and the remaining dough after 2 days of “resting” in the fridge.

So, I must say the cookies baked immediately were really delicious, so I was excited to see what was going to transpire. Of course, I saved a few so that the official taste test could happen and those cookies eagerly waited for the time to come.

One thing I will say about the 2-day cookies is that the dough is super cold, which is key to keeping your cookies nice and high and fluffy and not having them drop and become flat little pancake cookies. But let’s talk about what really matters, the flavour. Did it make a difference? Sadly, not at all. I think the cookies baked on the first day were better, which is sad because waiting for cookies for 2 days is a really long time.

On a positive note that means you can eat your cookies the same day you made them, or just keep doing what you have always been doing all along because sometimes there is no need to mess with something great!

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prep time 1 hour 30 minutes

cook time 14 minutes

total time 1 hour 43 minutes

servings 24 cookies

Ingredients

1 cup butter

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup chocolate chunks

Instructions

In a medium saucepan place butter and turn heat to medium. Allow butter to melt - stirring often. Once the butter is melted continue cooking over medium heat until butter turns golden brown and has a nutty aroma (approx. 5 minutes). Remove butter from heat and allow to cool for 15 minutes.

To the bowl of your stand-mixer place cooled butter, brown sugar, white sugar, eggs and vanilla then beat until fully combined.

In a separate bowl combine flour, baking soda and salt. Slowly add in flour to your butter mixture a bit at a time. Stir until fully combined then remove the bowl from the stand. Stir in chocolate chunks then place the bowl in your fridge for a minimum of 1 hour.

Preheat oven to 350. Remove cookie dough from the fridge and scoop heaping teaspoon onto a cookie sheet. Bake for 14 minutes or until golden brown then remove from oven and allow the cookies to cool for 5 minutes before transferring them to a cooling rack.

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Peanut Butter Oatmeal Monster Cookies

Monster cookies elevated with peanut butter, oatmeal and peanut m&m’s - a childhood favourite that everyone loves!

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Happy Thursday!!! For some reason today just felts like the kind of day that called for a recipe that is a blast from the past - so what better than Monster Cookies right! These were defiantly one of those things that were the things that childhood dreams were made of, or maybe that was just me.

Now while the classic recipe may be a basic chocolate chip cookie with M&M’s instead, this recipe is upgraded with oatmeal, peanut butter, and peanut M&M’s rather than the classic ones. They also don't have any flour so if you're gluten-free you can use gluten-free oats and enjoy this classic cookie.

Plus how can you not love the combination of oatmeal and peanut butter - it gives that chewy texture that is so perfect in a cookie. The other great thing is that this recipe makes a bit batch but if you don’t need quite that many cookies the dough also freezes great - just roll them out in advance and freeze so that you can have cookies any time you want!

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prep time 20 minutes

cook time 12 minutes x 4 batches

total time 1 hour 8 minutes

servings 48 cookies

Ingredients

3 eggs

1 cup brown sugar

1 cup white sugar

1/2 cup softened butter

2 tsp baking soda

1 tbsp vanilla

1 1/2 cup smooth peanut butter

4 1/2 cups oatmeal

1 1/2 cup peanut m&m’s

1 cup mini chocolate chips

Instructions

Preheat oven to 350. In the bowl of a food processor place eggs, brown sugar, white sugar and softened butter - beat until smooth. Add in baking soda, vanilla, peanut butter and oatmeal and stir until fully combined.

Remove from the mixer then stir in m&m’s and chocolate chips until equally distributed. Drop teaspoons of the cookie dough onto a baking sheet and bake for 12 minutes or until lightly browned.

Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.

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Zucchini Banana Breakfast Cookies

Cookies for breakfast - need I say more!!!

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Ok so usually cookies for breakfast are one of those things that we don’t admit to right - that is until now! Seriously, cookies with bananas, zucchini and chia seeds are healthier than many other breakfast options, plus, they are super quick and easy for those busy weekday mornings.

The other thing that is really great about this recipe is that they make a ton, so they will last you all week. Also, if you don’t have frozen cherries no worries, any frozen fruit works or you could add in dried cranberries or raisins, really anything would work.

These yummy little treats are also kid approved, I made a batch for my nephews and those cookies were devoured in only a couple of days. Now perhaps it was because we were offering them cookies first thing in the morning, but whatever works right!

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prep time 20 minutes

cook time 14 minutes

total time 34 minutes

servings 30 cookies


Ingredients

2 cups flour

1 cup oats

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

2 tbsp chia seeds

1 cup coconut

1 banana

1 small zucchini

1/4 cup butter softened

1/2 cup brown sugar

1 egg

1 tsp vanilla

3/4 cup chopped cashews

1 cup frozen cherries quartered

Instructions

Preheat oven to 350. In a medium bowl combine flour, oats, cinnamon, baking soda, salt, chia seeds and coconut.

In a large bowl place banana and mash until smooth. To the banana add in grated zucchini, softened butter, brown sugar, egg, vanilla and chopped cashews. Stir until well combined then add in 1/2 of the flour mixture stir then add in remaining flour (the cookie dough will be very thick). Once fully combined stir in cherries until evenly distributed.

On a parchment lined baking sheet place 1 tsp of the dough then press down lightly. Bake for 13-14 minutes then allow to cool on a cooling rack. Store in a ziplock bag or plastic container.

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Double Chocolate Mexican Hot Coco Cookies

These double chocolate cookies are kicked up with a hit of cayenne pepper, perfect to finish off any Cinco De Mayo feast!

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So it’s sunny and bright today but in typical Alberta fashion this past weekend it snowed!!! It’s almost May and I know, I know snow happens often May in Alberta, but for some reason, it’s still always really shocking especially when it was sunny and beautiful the week before and people were talking about starting to get their yards ready for summer.

So since it’s almost May it’s totally Cinco De Mayo time which always means a little bit of spice. It’s always easy to add spice into your savour dishes but often times the sweet ones get left behind, except for Mexican Hot Chocolate.

That hit of cayenne is the perfect kick with chocolate and translated perfectly into these cookies. The double chocolate gives an extra rich flavour and the slight burn of the cayenne give a surprise that you don't expect.

so if your hosting a Cinco de Mayo party with weekend finish it off with these little treats, your guests will love you for it!

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prep time 15 minutes

cook time 12 minutes

total time 27 minutes

servings 12 - 14 cookies


Ingredients

1/4 cup brown sugar

1/4 cup dark chocolate

1 tsp cayenne pepper

1/2 cup brown sugar

1 tsp vanilla

1 egg

1/2 tsp baking soda

2/3 cup flour

pinch of salt

1/2 cup chocolate chips

Instructions

Preheat oven to 350. In a small saucepan add in butter and melt. Remove from heat then add in finely chopped dark chocolate and stir until chocolate is completely melted and incorporated into your butter.

Pour butter/chocolate mixture into a medium bowl then add in cayenne, brown sugar, and egg and beat to combine.

In a small bowl combine baking soda, flour and salt. Stir then add 1/2 of mixture into the dough and stir using a wooden spoon. Add remaining flour and stir then add in chocolate chips and mix until they are evenly distributed.

Bake for 9-12 minutes then allow to cool on a cooling rack.

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