The original recipe called for more dough portioned out per “whoopie cup”, which clearly you can see in the picture that my cookies came out HUGE! Even though they were still tasty, they needed to be cut in half. Tip #2: I made the cookies both ways in the whoopie pan and regular. Allow cookies to cool on pan for 10 minutes or so before moving to wire rack. Remove from oven and immediately press chocolate bar piece on top of cookie. Cook an additional 4-5 minutes until marshmallow is puffed and cookie is lightly golden. Bake 8 minutes, pull out of oven and add marshmallow. Tip #1: If you don’t have a whoopie pan, you can easily make these as regular basic cookies too!! Once you have dough complete, using a cookie scoop place dough onto parchment lined baking sheet, 2 inches apart.
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