Sugared & Stirred

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Cookies

Big Chocolate Chip Cookies for Two

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These Big Chocolate Chip Cookies are just the small-batch cookie you’re looking for. They’re crispy at the edges, chewy in the middle, and all around totally delicious – perfect for your cookie craving.

Big Chocolate Chip Cookies for Two

Single-serve chocolate chip cookies have been a big hit over on Instagram for a while now (but I saw Peanut Butter Plus Chocolate do it first). And I get it. Late night craving, last minute treat, not in the mood to bake a whole batch – all great reasons to seek out a small-batch cookie recipe. Chocolate chip cookies have been my go-to dessert at home for years. YEARS. I’m kind of obsessed, and quite frankly, the CCC is the perfect dessert. Who doesn’t love a warm, sugary cookie dripping with melted chocolate?

These big cookies hit all the marks of a good cookie AND the recipe only makes two cookies. No more having to bake the next batch, or accidentally leaving the dough you didn’t bake in the fridge until it’s dried out and not worth baking. These cookies are flavorful, soft, and crisp at the edges. There’s extra brown sugar, a single egg yolk, plenty of vanilla extract, and dark, drippy chocolate (but you can choose whatever chocolate you like). And you’ll have these two big cookies in and out of the oven in less than 20 minutes, if you’re eager.

Why You’ll Love These Cookies

  • Made in 1 bowl
  • Done in less than 30 minutes
  • Delightfully rich flavor (brown sugar, vanilla, egg yolk)
  • Perfectly portioned
  • Small-batch (duh)
Yield: 2 Big Cookies

Big Chocolate Chip Cookies For Two

big chocolate chip cookies recipe

The perfect chocolate chip cookie. Made extra big. And only for two. These chewy-in-the-middle, crispy-at-the-edge cookies are exactly what your next cookie craving needs.

Prep Time 5 minutes
Cook Time 13 minutes
Additional Time 5 minutes
Total Time 23 minutes

Ingredients

  • 3 Tbsp (42g) plant-based butter (or regular butter), softened
  • 3 Tbsp (42g) light brown sugar, packed
  • 1 1/2 Tbsp (18g) white granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup chopped chocolate or chocolate chips (see Note 1)
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, beat together the butter and sugars until fluffy. Beat in the egg yolk and vanilla extract. Then beat in the baking soda and salt.
  3. Stir in the flour using a large spoon or spatula. Finally, add in the chocolate chunks or chips, leaving a few out to press into the tops of the dough balls, and mix.
  4. Divide the dough into two equal size dough balls. Gently roll the dough balls smooth (the dough won't be very firm). Press the extra chunks or chips into the tops of the dough balls.
  5. Bake at 350°F for 12-14 minutes. Allow the cookies to rest on the pan for 5 minutes before moving to a cooling rack.
  6. Sprinkle warm cookies with flakey sea salt (optional!).
  7. Enjoy.

Notes

  1. Chocolate: you can use your favorite chocolate chips, chunks, or chopped chocolate in this recipe. To get the melty pools of chocolate as pictured, you need to use chopped chocolate bar (not "chunks").

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Egg Yolk Chocolate Chip Cookie Bars

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Rich and delicious Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks – no whites! The yolks bring a chewy texture and rich flavor to these cookie bars.
 

Egg Yolk Chocolate Chip Cookie Bars

I first heard of baking cookies with only egg yolks a little while ago when I saw Buttermilk By Sam’s post over on Instagram. She’d made her cookies with egg yolks (no whites), and when I found myself with some extra yolks on hand, I whipped up my go-to chocolate chip cookies with only the yolks and WHOA. The flavor. The texture. The richness. I was blown away that I hadn’t thought to do this – so many of my extra yolks went to straight to scrambled eggs (I’d rather have cookies!).

The swap from whole eggs to yolks only is so simple, but it wasn’t until Sam’s post that a little “egg yolk cookie” seed was planted in my baking repertoire. So when I made a cake recipe a couple of weeks ago that utilizes only egg whites, I knew I needed a cookie bar recipe (hello, single batch!) made with the extra yolks. If you’re a fan of gooey, soft chocolate chip cookies with major flavor then you will love these easy and quick egg yolk cookie bars.

Why You’ll Love These Cookie Bars

  • You only need one bowl
  • The dough takes only minutes to mix together
  • The baked bars have  the best chewy texture
  • You can easily halve the recipe if desired

What You’ll Need

  • Plant-based butter mixes with the sugars to create that classic cookie texture. You can use regular salted butter in its place.
  • Brown sugar adds moisture and flavor to these bars. I love the added molasses in brown sugar and prefer it in my cookies. Light or dark brown sugar will do. 
  • White granulated sugar is standard for cookies. Feel free to use coconut sugar, raw sugar, or unrefined cane sugar instead – just note that the gram measurement will vary depending on the sugar.
  • Egg yolks (duh) make these cookie bars. The yolks add a rich (non-eggy!) flavor and a chewy, soft texture to these bars. If you’re halving the recipe, I recommend using 2 1/2 egg yolks (using a scale would be the easiest way to do this).
  • Vanilla extract adds flavor. I like to add a whopping two teaspoons because I love vanilla flavor in my chocolate chip cookies.
  • Baking soda and baking powder are used in these cookie bars to provide lift.
  • Salt enhances flavor and cuts sweetness.
  • All-purpose flour is the standard cookie flour. You can use a bleached or unbleached variety. For “healthier” cookie bars, you can replace up to 1/2 of the flour with white whole wheat flour or spelt flour. 

More Chocolate Chip Cookie Recipes

Peanut Butter Spelt Chocolate Chip Cookie Bars

Soft & Chewy Chocolate Chip Cookies

Orange Olive Oil Chocolate Chip Cookies

One Bowl No-Chill Chocolate Chip Cookies

Yield: 16 Long Bars

Egg Yolk Chocolate Chip Cookie Bars

egg yolk chocolate chip cookie bar

Rich, delicious, and chewy Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks. A quick and simple recipe made to utilize those extra egg yolks 😉

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup (226g) plant-based butter, softened
  • 1 cup (208g) light brown sugar, packed
  • 1/2 cup (112g) white granulated sugar
  • 5 large egg yolks
  • 2 tsp vanilla extract
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 2 1/2 (325g) cups all-purpose flour
  • 2 cups (390g) chocolate chips, divided
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F and prepare a 9x13” baking pan with non-stick spray and parchment paper (see Note 1).
  2. In a large bowl, beat together the butter and sugars until combined and fluffy. Beat in the egg yolks and vanilla extract. Then beat in the baking soda, baking powder, and salt.
  3. Add the flour and use a large spoon or spatula to mix the dough together. Stir in 1 3/4 cup (341g) of the chocolate chips (the rest will go on top).
  4. Spoon the dough into your prepared baking pan. Use the spoon to evenly spread and gently flatten the dough. Sprinkle the remaining 1/4 cup (49g) of chocolate chips on top and gently press them into the dough.
  5. Bake the bars at 350°F for 25-30 minutes, or until the edges are lightly browned and the center no longer looks wet.
  6. Allow the bars to cool completely in the pan, on a cooling rack. If you’re feeling eager to dig in (and you don’t need the bars to look pretty) go ahead and scoop a spoonful out to eat warm.
  7. Once the bars are cool, carefully lift the whole thing up and out of the pan (use the parchment paper “tabs”). Slice into rectangles or squares, sprinkle with a little flakey sea salt if desired, and enjoy!
  8. Store leftovers in airtight container at room temperature.

Notes

  1. Parchment Paper: I like to cut one piece of parchment paper that's long enough to hang over two of the pan sides. Fold and crease the excess paper over the sides and trim to about a 1/2".

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Coconut Lime Cookies

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Easy, one-bowl Coconut Lime Cookies packed with coconut and lime flavors. Add your favorite white (or dark) chocolate chips for a delicious, summertime cookie!

Coconut Lime Cookies

These Coconut Lime Cookies might just be my favorite “summertime cookie” yet. The lime zest. The sweetened coconut flakes. The extra brown sugar. These cookies are good. And since the dough requires zero chilling, you’ll be done baking in a little over an hour (that’s worth celebrating, right?!). Bake these up and bring them to your next get-together…or store them in your freezer for when a cookie craving hits. If you love coconut & lime together, then I know you will love these cookies! Add your favorite chocolate chips – white, dark, milk, semi-sweet – and enjoy.

Why You’ll Love These

  • Triple-tested to ensure the perfect cookie
  • Soft but not cakey in texture
  • Made using only one mixing bowl
  • Require zero chill time

What You’ll Need

  • Plant-based butter (or regular butter) keeps these cookies moist and delicious. Use your favorite baking “butter” or real butter for these cookies.
  • Brown sugar adds sweetness and moisture. You can use light or dark brown sugar – I used light brown sugar.
  • White sugar also adds sweetness. You can use a regular white sugar, raw sugar, unrefined sugar, or even a coconut sugar – just be aware that the gram measurement will vary depending on the type of sugar you use.
  • Coconut extract adds to the coconut flavor in these cookies. I would say it is optional but I recommend it for more flavor!
  • Lime zest brings the lime flavor. Feel free to add as much as you’d like – I found that 3-4 small limes was enough. If you want more lime flavor, then add more zest.
  • Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.
  • Salt enhances flavor.
  • Baking soda leavens the cookies and helps with proper spread in the oven. You’ll want to use baking soda and not baking powder.
  • All-purpose flour makes up the bulk of the dough. I like to use an unbleached variety, but any all-purpose flour will work.
  • Shredded coconut adds flavor and texture to these cookies. I like the sweetened coconut flakes that can be found in the baking aisle of the grocery store.
  • White chocolate chips pair so well with the lime and coconut. I also made this recipe with dark chocolate chips and love that combo, too! It’s up to you what kind of chocolate you’d like to add.

More Recipes You Might Love

Orange White Chocolate Chip Cookies

Triple Chocolate Inside Out Cookies

Coconut Cake with Coconut Buttercream

Yield: ~23 Cookies

Coconut Lime Cookies

Coconut Lime Cookies

Easy, one-bowl Coconut Lime Cookies packed with coconut and lime flavors. Add your favorite chocolate chips for a delicious, summertime cookie!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 1/2 cup (104g) light brown sugar, packed
  • 1/4 cup (56g) white granulated sugar
  • 1 tsp coconut extract
  • 1 large egg
  • Zest from 3 small limes (plus another 1-2 limes for zesting over baked cookies)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cups (163g) all-purpose flour
  • 1 cup (85g) sweetened coconut flakes (see Note 1)
  • 3/4 cup (143g) white chocolate chips, divided (see Note 2)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the butter and sugars until fluffy. Beat in the coconut extract, egg, and fresh lime zest. Finally, beat in the salt and baking soda.
  3. Add the flour and coconut flakes to the dough and use a large spoon or spatula to stir the ingredients together. Stir in 1/2 cup of the white chocolate chips.
  4. Scoop dough balls 1 1/2 Tbsp in size, or bigger if you'd like - see Note 3. (NOTE: I like to scoop, roll, and bake 8 dough balls at a time on a standard 1/2 sheet pan.) Gently roll each dough ball smooth and place on the parchment-lined baking sheet. Press extra white chocolate chips (from the remaining 1/4 cup) into the tops of the dough balls.
  5. Bake 6-8 cookies at a time at 350°F for 7-9 minutes, or until the cookies no longer look wet in the center. These cookies will not brown much at the edges. Allow cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack.
  6. Repeat Steps 4-5 until all cookies are baked, making sure to only place dough balls on a room temperature baking sheet.
  7. Top the baked cookies with a sprinkling of fresh lime zest and enjoy - these cookies taste best the day they're baked. Leftovers can be stored in an airtight container at room temperature.

Notes

  1. Sweetened Coconut Flakes: you can find this in the baking aisle of the grocery store - it's more like a shredded coconut than "flakes".
  2. Chocolate Chips: most white chocolate chips are typically not dairy-free, but you can find them at some stores. Feel free to use your favorite chocolate chips in this recipe. Dark chocolate chips make for a great substitution!
  3. Dough Ball Size: you can bake these cookies using 1 1/2, 2, or 3 Tbsp dough balls. The bigger the dough balls, the longer the cookies will take to bake. And, of course, the fewer cookies you'll have.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

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Peanut Butter Sandwich Cookies with Whipped Ganache

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Small, soft-baked Peanut Butter Sandwich Cookies made extra delicious with an easy, whipped dark chocolate ganache filling. The perfect combination of sweet cookie and rich, decadent frosting!

Peanut Butter Sandwich Cookies

I’ve got to start this off by saying that these peanut butter cookies are good enough for their own post. No ganache. No gimmicks. Just straight up, tried and true peanut butter cookies. They’re soft, simple to make, and not too sweet or greasy. But because I’m looking to make my life harder (okay, not quite), I just had to add a whipped chocolate ganache frosting (I promise it’s easy!)! I got the idea for these sandwich cookies from the lovely Lee from Lane & Grey Fare – she has beautiful photos for her Wow Butter Sandwich Cookies that surely inspired me.

Now onto the whipped ganache – it’s so easy to make. With a few simple steps, and a bit of waiting for the ganache to set, you’ll have a rich, silky-smooth dark chocolate frosting made with zero powdered sugar. If dark chocolate isn’t your thing, and your sweet tooth needs a little more sugar, you can totally make this whipped ganache with your favorite semi-sweet or milk chocolate (if you aren’t dairy-free). I ever-so-mildly adapted this ganache recipe from Baking A Moment, so head to her blog for more detailed tips on making the whipped ganache.

What You’ll Need

  • Plant-based butter adds moisture and a soft, non-greasy texture to the peanut butter cookies. You can use regular butter or plant-based butter, but make sure it is stick form.
  • Light brown sugar adds sweetness and moisture. A dark brown sugar can be used in its place.
  • White or unrefined cane sugar also adds sweetness and lends a hand to the perfect cookie texture. I recommend using a white cane sugar or an unrefined cane sugar.
  • Natural peanut butter brings peanut butter flavor and moisture. I like to use a room temperature runny peanut butter (made with just peanuts) for this recipe. Feel free to use one with or without salt.
  • Egg binds the ingredients together, while the extra egg yolk keeps the cookies soft and a bit chewy.
  • Vanilla extract adds flavor.
  • Corn starch helps the cookies stay soft for multiple days.
  • Baking soda leavens the cookies.
  • Salt enhances flavor.
  • All-purpose flour makes up the bulk of the cookie dough. Feel free to use a bleached or unbleached variety.
  • Dark chocolate is used to make the ganache filling. Feel free to use any level of chocolate for this recipe – dark, semi-sweet, or milk (if you aren’t dairy-free). A semi-sweet or milk chocolate will lend to a sweeter filling.
  • Oat milk turns the chocolate into ganache and helps whip the ganache into a smooth frosting. I haven’t tested this recipe with any other milks.

More Peanut Butter Recipes

Peanut Butter Swirl Brownie Cookies

Peanut Butter Stuffed Chocolate Cookies

Inside Out Peanut Butter Blossoms

Brownie Sandwich Cookies with Peanut Butter Frosting

No-Bake Chocolate Peanut Butter Oat Bars

Yield: 15 Sandwich Cookies

Peanut Butter Sandwich Cookies with Whipped Ganache

Peanut Butter Sandwich Cookies with Whipped Ganache

Small, soft-baked peanut butter cookies sandwiched together with an easy, whipped dark chocolate ganache. The perfect combination of sweet cookie and rich, decadent frosting!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Peanut Butter Cookies

  • 1/4 cup (58g) plant-based butter stick, softened

  • 1/2 cup (86g) light brown sugar, lightly packed

  • 1/2 cup (110g) cane sugar

  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
  • 
1 large egg + 1 large egg yolk

  • 1/2 tsp vanilla extract
  • 

1 tsp corn starch
  • 
1/2 tsp baking soda
  • 
1/2 tsp salt

  • 1 1/4 (163g) cup unbleached all-purpose flour

Ganache Filling

  • 6oz (170g) dark chocolate, chopped

  • 2/3 cup (160g) oat milk
  • ~1-2 extra oat milk

Instructions

Make the PB Cookies

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the plant-based butter (or regular butter) and sugars. Beat in the peanut butter and then the egg, egg yolk, and vanilla extract. Beat in the corn starch, baking soda, and salt. Finally, use a large spoon or spatula to stir in the flour until all is combined.
  3. Scoop cookies 1 Tbsp in size, 8-10 per baking sheet. Roll the dough balls smooth and then press each one down slightly (you can use a fork if you prefer).
  4. Bake at 350°F for 6-7 minutes. Allow the cookies to cool for 2 minutes before transferring to a cooling rack. Repeat until all cookies are baked, making sure to only bake on a room temperature baking sheet.

Make Whipped Ganache & Assemble Cookies

  1. Chop the chocolate into tiny pieces/slivers and add to a small bowl; set aside.
  2. Heat the oat milk to a boil and pour over the chopped chocolate. Allow the chocolate and hot milk to sit for five minutes and then stir until everything is smooth and combined.
  3. Allow the ganache to sit at room temperature until it firms up enough to be considered solid (this will take a while).
  4. Once the ganache is solid, scoop it into a medium bowl. Begin beating the ganache with a handheld or stand mixer, adding extra oat milk 1 tsp at a time until the ganache forms a silky frosting.
  5. Add the whipped ganache frosting to a piping bag fitted with your favorite tip (I used a large round tip). Pipe a thin layer of frosting onto half of the peanut butter cookies and top each with a plain cookie as you go along. Continue until all sandwich cookies are assembled.
  6. Store leftover cookies in an airtight container at room temperature.

Notes

Sandwich cookies inspired by Lane & Grey Fare and the ganache recipe is slightly adapted from Baking A Moment

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

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Double Chocolate S’mores Cookies

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Dark Double Chocolate S’mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉

Double Chocolate S’mores Cookies

We’re finally nearing the warm summer months, and we all know what that means: S’MORES DESSERTS. They’re already popping up on my Instagram feed, and I’m so ready for all things chocolatey, marshmallow-y, and graham cracker-y (wow, that’s a mouthful). 

For these cookies, I’ve combined two of my favorites: Chocolate Sprinkle Cookies (minus the sprinkles) and S’mores Chocolate Chip Cookies. And let me just say, the end result is so good. These cookies are fudgy, sweet, and packed with marshmallow flavor. If you’re a fan of s’mores and chocolate then I know you will love these.

Ingredients You’ll Need

  • Semi-sweet chocolate chips are used both melted and whole in this recipe for maximum chocolate flavor. I always make sure mine are dairy-free.
  • Plant-based butter adds moisture and flavor. Feel free to use regular butter or plant-based butter.
  • Sugar adds sweetness and lends a hand to proper cookie texture. I used an unrefined cane sugar for my cookies, but you can also use a regular white granulated sugar.
  • Vanilla extract adds flavor.
  • Eggs act as a binder to hold the ingredients together. I haven’t tested this recipe with any egg replacements.
  • All-purpose flour makes up the bulk of the dough. I usually use an unbleached variety, but any all-purpose flour (bleached/unbleached) will work.
  • Graham cracker crumbs are added to the cookie dough.
  • Dutched cocoa powder is darker in color and richer in flavor than regular, natural cocoa powder. For maximum chocolate flavor, I only recommend Dutched cocoa (Hershey’s Special Dark is now 100% Dutched + easy to find).
  • Baking soda leavens the cookies and helps them spread properly.
  • Salt enhances flavor.
  • Marshmallows add that ooey gooey s’mores feel and flavor to these cookies. I like to use the large marshmallows for this recipe – easier to “stuff” in the dough balls.
  • Whole graham cracker pieces are crumbled over the dough balls for extra graham flavor and aesthetic. 

More S’mores Dessert Recipes

S’mores Rice Krispie Treats

S’mores Chocolate Chip Cookies

S’mores Cookie Skillet Pie

Yield: 14 Cookies

Double Chocolate S'mores Cookies

Double Chocolate S'mores Cookies

Dark Double Chocolate S'mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours 30 minutes

Ingredients

Cookie Dough

  • 1 cup (170g) semi-sweet chocolate chips

  • 1/3 cup (78g) plant-based butter (or regular butter)
  • 3/4 cup (175g) unrefined sugar (or 3/4 cup white granulated sugar)
  • 
1 tsp vanilla extract

  • 2 large eggs

  • 1/2 cup (40g) Dutched cocoa powder

  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (~55g) crushed graham cracker crumbs (~4 graham crackers)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 - 3/4 cup (85g - 128g) semi-sweet chocolate chips (optional)
  • 14 large marshmallows

Topping

  • ~1/4 cup (43g) semi-sweet chocolate chips

  • ~1 graham cracker

Instructions

Make the Cookie Dough

  1. In a microwave-safe bowl, add 1 cup of chocolate chips and the plant-based butter (or regular butter). Heat in the microwave for 20 second intervals, stirring between each, until the chocolate is totally melted; set aside.
  2. In a large bowl, whisk together the sugar, vanilla extract, and eggs. Add the melted chocolate mixture and whisk until everything is combined.
  3. Sift in the cocoa powder, and add the flour, graham cracker crumbs, baking soda, and salt. Use a large spoon or spatula to mix the ingredients together. The cookie dough will resemble a thick brownie batter.
  4. Add 1/2 - 3/4 cup of chocolate chips to the dough - this is optional and up to you how much you'd like to add (I added 3/4 cup to my dough). Stir in the chocolate chips.
  5. Cover the dough and refrigerate/chill for 1 hour.

Assemble & Bake the Cookies

  1. Once the dough has chilled for at least an hour, pull it out of the refrigerator and preheat your oven to 350°F. Line a baking sheet (or two) with parchment paper.
  2. Scoop dough balls 3 Tbsp (54g) in size (6 per baking sheet) and roll them smooth. Leftover dough can be placed back in the refrigerator.
  3. Flatten each dough ball and place a whole large marshmallow in the center of the dough. Use your hands to mold the dough up and around the marshmallow, doing your best to cover it completely - if it starts to feel like your'e doing something wrong, you're doing it right (it takes a minute to get the dough to cooperate).
  4. Place the stuffed dough balls on the baking sheet, pressing each one down slightly. Next, press chocolate chips sporadically into each dough ball. Then take small pieces of graham cracker and break them up over the dough balls, pressing pieces of graham cracker into the dough balls and allowing the crumbs to fall over the dough balls.
  5. Bake cookies at 350°F for 8-10 minutes or until cookies have spread enough that the marshmallow begins to peak out. If the cookies still look puffy, allow them to bake for another minute or two and they should spread.
  6. Allow cookies to cool on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 2-5 until all cookies are baked.
  7. Store leftover cookies in an airtight container at room temperature. I recommend storing them in a single layer OR adding a piece of parchment paper between layers to prevent the cookies from sticking together.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

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