1 cup salted butter, room temperature
1 cup white granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
10 oz mini chocolate chips
1 10oz bag mini marshmallows
1 tube red gel glaze (can substitute with seedless raspberry jam)
1 small bag slivered almonds
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper and set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy.
5. In a separate bowl mix flour, baking soda, salt, baking powder.
6. Mix the dry ingredients into the wet ingredients until combined.
7. Fold in 10oz of mini chocolate chips.
8. Roll 2oz (3 Tbsp) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
9. Bake for 12 minutes then transfer to a rack to cool.
10. Once cooled, cut cookies in half.
11. Spread gel glaze (or raspberry jam) around the edges of the bottoms of the cookies.
12. Add 8 mini marshmallows to one half of each cookie then fold the other half on top.
13. Add 2 slivered almonds to each cookie for the fangs.
1 cup salted butter, room temperature
1 cup white granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
10 oz mini chocolate chips
1 10oz bag mini marshmallows
1 tube red gel glaze (can substitute with seedless raspberry jam)
1 small bag slivered almonds
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper and set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy.
5. In a separate bowl mix flour, baking soda, salt, baking powder.
6. Mix the dry ingredients into the wet ingredients until combined.
7. Fold in 10oz of mini chocolate chips.
8. Roll 2oz (3 Tbsp) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
9. Bake for 12 minutes then transfer to a rack to cool.
10. Once cooled, cut cookies in half.
11. Spread gel glaze (or raspberry jam) around the edges of the bottoms of the cookies.
12. Add 8 mini marshmallows to one half of each cookie then fold the other half on top.
13. Add 2 slivered almonds to each cookie for the fangs.