And now I present to you the last cookies of the year. Awww I’m so sad. 2012 was a good year for cookies, I think. I wonder how much I baked. Hundreds? Thousands?
Cookies are pretty much all I baked at home when I was going through school. They were quick, easy, and always good. Eric and I love a good cookie. When I saw these Mallow Bits at Target, I knew they would go well in cookies.
I’d heard about these mallows before but hadn’t seen them before. They taste just like the mini marshmallows in hot chocolate packets. They work well in cookies because they don’t melt down like regular marshmallows do.
I used the marshmallows in two different cookies – a Biscoff cookie and a peanut butter cookie. My friend, Emily, hosted a cookie exchange at her house a few weeks ago, and I brought these.
The Biscoff cookie is thin and crispy, and loaded with mini marshmallows, chopped chocolate, and Biscoff spread.
The peanut butter was made with ground up honey roasted peanuts, peanut butter, honey, and mini marshmallows.
Both were good, but I preferred the Biscoff one.
So this is my last post of 2012, and it might be my last post for a little while. I’ve been thinking a lot about blogging, and changes I want to make. When I go back to Chicago I’ll be starting my new full-time job. My firstreal job. It’s important to me to do well, and I’ll need to devote all of my time and energy to it.
I think I’ll take a break from blogging, or maybe slow down. When I started this blog, my goal was to go to pastry school, and now I’ve accomplished that goal. Now I need to set new goals. Start a new path.
Blogging has always been fun for me, and I want to keep it that way. I never want to feel like I “have” to blog.
Thank you for reading and caring! Best wishes for a peaceful and prosperous new year!!
S’mores Biscoff Cookies
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup Biscoff
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup extra mini marshmallows
140 grams chopped dark chocolate (or chocolate of choice)
In a medium mixing bowl, sift together flour, baking soda, and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, biscoff, and brown sugar until creamy. Beat in eggs, one at a time, until well combined, along with vanilla. Reduce mixer speed to low and beat in dry ingredients until just combined. Stir in marshmallow and chocolate until just combined. Chill dough in refrigerator for 45 minutes.
Heat oven to 350 degrees F.
Drop rounded spoonfuls of dough onto cookie sheets, spacing about 1 1/2 inches apart. Bake 12-14 minutes, or until golden brown. Cool 2 minutes before transferring to wire racks to cool.
Peanut Butter Marshmallow Cookies
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup honey roasted peanuts
1/2 cup unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1 tablespoon honey
1 large egg
1 cup extra mini marshmallows
140 grams chopped chocolate
In a medium mixing bowl, sift together flour, salt, baking soda and baking powder.
Grind the peanuts in a food processor until finely ground.
In a large mixing bowl, using a mixer on medium speed, beat together ground up peanuts, butter, peanut butter, and sugar until creamy. Beat in honey and egg until well combined. Reduce mixer speed to low and beat in dry ingredients until just combined. Stir in marshmallow and chocolate until combined. Chill dough in the refrigerator for 45 minutes.
Heat oven to 350 degrees F.
Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart. Bake 11-13 minutes, or until golden brown. Cool 1 minute before transferring to wire racks to cool.
