S'mores Chocolate Chip Cookies

Ingredients

3/4 cup (12 tablespoons, 6 ounces) butter, softened

1 cup (7.5 ounces) packed light or dark brown sugar

1/3 cup (2.5 ounces) granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups (8.75 ounces) all-purpose flour (see note)

1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)

2 cups (12 ounces) chocolate chips or chunks

1 cup (1.75 ounces) miniature marshmallow bits (see note)

Instructions

1.       Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

2.      Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

3.      Add the eggs and vanilla and mix until evenly combined.

4.      Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

5.      Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

6.      Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth.

7.      Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Notes

These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help. 

About those marshmallow bits, your average mini marshmallows will not work! They'll melt into huge craters and become a puddly, burned mess.  Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings.

Yield: 2-3 Dozen
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins

From Mel's Kitchen Café  https://www.melskitchencafe.com/smores-chocolate-chip-cookies/

Rice Krispy Treats

Ingredients:
1/2 cup Butter
16 oz (10 cups) Mini Marshmallows
6-7 cups Rice Krispies
1/8 cup Sweetened Condensed Milk

Instructions:
Melt butter then add marshmallows and melt.  Add condensed milk then rice krispies cup by cup.  Mix together and place into dish to set.  Note: Don't pack into dish you want them to be fluffy.

Strawberry Cheesecake Salad

Ingredients:

1 Big Strawberry Yogurt (2 lbs)

2 Small Instant Pudding (Coconut Cream, Cheesecake or White Chocolate)

1 Large Cool Whip (12-16 oz)

16-32 oz Chopped Strawberries (some sliced to put on top)

3 Bananas sliced (optional)

3 Cups of mini marshmallows (optional)

Directions:

Mix together the yogurt and pudding. Set aside in the fridge while you chop up the strawberries. After you slice the bananas dip in lemon juice to prevent browning (or slice and mix in right before serving). Add the cool whip and strawberries to the yogurt mixture. Add the bananas and marshmallows then refrigerate till serving. Add sliced strawberries and bananas on top to decorate.