Even the name/description of these cookies is a mouthful, but all the various parts come together into something really magical! The cream cheese frosting is delicious, and the marshmallows sort of disappear into it with just a bit more vanilla flavor in the pile.
Ingredients:
Dough:
- 1/2 cup butter, room temp
- 3/4 cup packed light brown sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 1/2 cups chocolate chips
- 10 large marshmallows, cut in half
Frosting:
- 8 ounces cream cheese, room temp
- 1/2 cup butter, room temp
- 3 cups powdered sugar
Preheat oven to 350 degrees and line 2 baking sheets with parchment.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Add the egg, yolk, and vanilla, beating until combined.
Add the baking soda, salt, and cornstarch, again beating until mixed, and then the flour, beating until just combined.
Stir in the chocolate chips, and scoop the dough into large mounds onto the lined sheets.
Bake for 8 minutes, then remove from the oven and gently press half of a marshmallow onto each cookie.
Bake an additional two minutes, until the marshmallows are just slightly puffed, and the cookies just turning golden at the edges. Transfer to a wire rack to cool.
To make the frosting, beat together the butter and cream cheese in a large bowl.
Beat in the powdered sugar until smooth.
Spread a heaping tablespoon of frosting onto each cookie. Enjoy, storing any leftovers in the fridge.
Chocolate Chip Cream Cheese Marshmallow Cookies
From Cookies and Cups.
Dough:
- 1/2 cup butter, room temp
- 3/4 cup packed light brown sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 1/2 cups chocolate chips
- 10 large marshmallows, cut in half
Frosting:
- 8 ounces cream cheese, room temp
- 1/2 cup butter, room temp
- 3 cups powdered sugar
Preheat oven to 350 degrees and line 2 baking sheets with parchment.
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg, yolk, and vanilla, beating until combined. Add the baking soda, salt, and cornstarch, again beating until mixed, and then the flour, beating until just combined. Stir in the chocolate chips, and scoop the dough into large mounds onto the lined sheets. Bake for 8 minutes, then remove from the oven and gently press half of a marshmallow onto each cookie. Bake an additional two minutes, until the marshmallows are just slightly puffed, and the cookies just turning golden at the edges. Transfer to a wire rack to cool.
To make the frosting, beat together the butter and cream cheese in a large bowl. Beat in the powdered sugar until smooth, then spread a heaping tablespoon of frosting onto each cookie. Enjoy, storing any leftovers in the fridge.
I was recently contacted by Moscow Muled, a company that makes 
Ingredients:
Towards the end of that time, combine the raisins and 1/2 cup water or brandy for 1/2 an hour, then drain, toss the liquid into the sponge, and pat the raisins dry.
In a small bowl, stir together the molasses, oil, salt, and warm water.
Add to the sponge, then add the raisins as well, and stir to combine. Add the rye and bread flours, alternating half cups, and stir with a wooden spoon, then by hand, adding additional flour if the mixture is still quite sticky.
Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. 
Place the kneaded dough in a large bowl and grease the surface. Cover, and let rise until doubled in size, about 1 hour.
Punch down the risen dough and divide into 2 pieces.
Let rest 5 minutes, then shape into round loaves, slightly flattened, and place the loaves on a greased on lined baking sheet. Cover, and let rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees.
After rising, brush the surface of both loaves with the egg wash.
Bake 1 hour, or until well browned and crusty, and tapping the bottom gives a hollow sound.
Ingredients:
Preheat oven to 425 degrees. Line a baking sheet and set aside.
Use a cheese grater to grate the frozen butter into the dry goods, stopping every so often to stir the grated butter into the dry goods so that it doesn’t clump back up.
Stir in to resemble coarse crumbs, then add the blueberries and stir again to distribute evenly.
Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and knead 5 or 6 times, then divide into 2 portions. Shape each half into a ball, then flatten to a disk approximately 1 1/2″ thick. Cut each disk into 4 wedges, and place on the lined sheet.
Brush the top with buttermilk, then sprinkle with additional sugar.
Bake 25 minutes, or until well browned, with berry juice bubbling through the surface.
Best eaten the same day, or re-toasted.
Ingredients:
In a medium bowl, whisk the eggs, then whisk in the olive oil, milk, and rosemary.
Gently fold the egg mixture into the dry mixture with a rubber spatula, stirring until just combined.
Add the chocolate and stir in.
Gently transfer to the greased pan and smooth the top.
Eat warm from the pan, or cool and wrap tightly in plastic to store.
Ingredients:
Add the butter and vanilla and stir until well combined – using your hands if needed to completely combine.
Pour the mixture into the greased springform and press firmly to evenly cover the bottom of the pan. Place the pan in the freezer for 30 minutes, or longer if you want to make ahead.
While the crust chills, preheat your oven to 275 degrees. Bake 50-55 minutes, until pale brown. Remove the cooked crust from the oven and increase the temperature to 350 degrees.
While the crust cooks, make the crumble. Combine the oats, sugars, flours, and salt in a food processor and process until the oats are partially ground, about 10 seconds.
Pour the mixture out into a bowl and stir in the butter, squeezing to create clumps of various sizes.
When the crust has baked and the crumble is prepared, briefly stir the jam to break it up, then spread it over the crust.
Evenly sprinkle the crumble over the jam, squeezing again to create various sized clumps. It will seem like it might be too much crumble, like you’re burying the jam entirely, but it tastes good in the end.
Bake 50-55 minutes, rotating halfway through.
Remove from the oven and let cool about 45 minutes, until it’s cool enough to handle but still warm, and run a knife around the inside edge of the pan. Remove the walls of the pan, and let cool further still on the bottom of the pan before cutting into wedges.
Thanks to 
Ingredients:
Grease a large dutch oven well – can’t hurt to do the inside of the lid as well.
Spread the baked apple pieces and the caramel chips over the dough, leaving a clear space around the edge.
After the 2 hour rise, turn your oven, with the dough still in it, to 425 degrees. Bake 40-45 minutes, then take the lid off your dutch oven and cook an additional 10-15 minutes, until it’s a nice brown.
Turn the bread out onto a wire rack to cool completely, then store in an airtight container.
Ingredients:
Add the minced meat and combine, then let sit for 5 minutes. When I do this again in the future, I will mix it together by hand, rather than just chopping up the meat with a spoon and stirring it together, as I was never able through the rest of the cooking to get the ground pork into super small bits, and I think breaking it up better earlier would have helped.
Once the meat is mostly cooked, add the gochujang and water.
Cook, stirring constantly, 2-3 minutes, then reduce the heat to low and simmer an additional 8 minutes.
Stir in the honey and pine nuts, if using, and simmer another 2 minutes.
Use immediately, or cool and store in an air tight container up to one month.
Ingredients:
Add the vanilla and eggs and whisk again until well combined.
Add the salt and flour and whisk a final time.
Transfer to the crock pot and spread evenly.
Spread the chocolate chips evenly over the top.
Cover the crock pot with paper towel, and then put on the lid to hold it down. This will catch any condensation and prevent it from falling back on the cookie.
Cook on high 2 1/2-3 hours. At 2 3/4 mine had started to burn at once edge, so for my crock pot anyway, 2 1/2 would be good.
Using the foil, remove from the crock pot and let cool in the foil 1 hour before eating.
No scooping and shaping, no baking multiple trays, just one huge delicious cookie!
