Week 34: The Healthiest Breakfast Cookies

So this week, I thought I might try something healthy that is also very easy to make. There’s no prep to be done ahead of time (besides buy ingredients), so you don’t need to worry about making sure anything normally refrigerated is at room temperature, or anything like that.

This recipe uses several different types of seeds, and I had to make multiple stops at grocery stores to find them all. These are some of the seeds:

  • Raw sunflower seeds
  • Pumpkin seeds
  • Sesame seeds
  • Chia seeds

This recipe can get expensive pretty quickly, but if you actually make them for a breakfast cookie, then it’s definitely worth it. It was compared to making a homemade granola bar.

The recipe is very easy to make. You don’t even need a stand mixer to make it. The only warning I have is that you ought to make sure that you put all the wet ingredients in the larger bowl and the dry ones in the medium bowl.

I baked these on aluminum cookie sheets with a single sheet of parchment paper for 16 minutes so they’re a little brown on the edges.

This is what happens to a cookie without butter or any sort of baking powder or baking soda.

Ingredients (Makes about 16 cookies):

  • 1 1/4 cup gluten-free rolled oats
  • 1/4 cup almond flour (can sub any type of flour) 
  • 1/2 cup raw sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds
  • 3 tbsp chia seeds
  • 1/4 cup dried cranberries
  • dark chocolate chips (as many as you like, I use about 1/4 cup)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1/3 cup tahini or almond butter (I like to mix both)
  • 1/2 tsp vanilla extract
  • 1 egg (*or flax egg)


  1. Preheat the oven to 350°F and line a baking pan with parchment paper.
  2. Mix all the dry ingredients together in a bowl.
  3. Mix all the wet ingredients together in a separate bowl.
  4. Pour the dry ingredients into the wet and mix together until well combined
  5. Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread)
  6. Bake for 12 to 14 minutes.


Week 33: Almond Butter Cookies

I decided to make something that ended up being similar to my peanut butter cookies, but I honestly think these taste better.

These require no refrigeration luckily. If you plan to make these cookies, make sure you get a 12oz jar of almond butter so you have enough.

The recipe is a little odd because it asks you to cream the butter before you put in the combination of white and light brown sugar. I’m not sure why they did that because most recipes call for mixing the butter and sugars all at once. I’m glad that the recipe actually puts the ingredients in order for you so it’s easy to understand.

For the cookie dough balls, I used my trusty 1.5tbsp scoop for these. It works out really well since the recipe calls for a 2tbsp ball of dough.

These were baked on aluminum cookie sheets for 14 minutes so they were just a little crispy on the edges.

I accidentally spilled the flour all over the floor as I was slowly adding it to the stand mixer, so there was this giant pile of flour. Luckily I managed to make another bowl quickly, and all was good. I’m not sure if I added too much flour mix for this cookie recipe since I poured some in before it spilled all over the place. I might need to remake this recipe sometime to make sure it was done properly.



  • 2 1/2 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 16 Tbs (2 sticks) unsalted butter, softened but still cool
  • 1 c brown sugar
  • 1 c granulated sugar
  • 1 c almond butter
  • 2 large eggs
  • 2 1/2 tsp vanilla
  • 1 c almonds, ground to resemble coarse breadcrumbs


  1. Line baking sheet with parchment paper or spray with nonstick cooking spray.
  2. Preheat oven to 350 degrees F.
  3. Combine flour, baking soda, baking powder, and salt. Set aside.
  4. Beat butter until creamy.
  5. Add sugars beating until fluffy, approximately 3 minutes.
  6. Scrap the bowl as necessary.
  7. Beat in almond butter until incorporated.
  8. Beat in vanilla and then eggs, one at a time.
  9. Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
  10. Add ground almonds and stir until just incorporated.
  11. Roll cookies into 2 Tbs sized balls.
  12. Place on baking sheets and press each ball twice with a fork to make a crisscross design.
  13. Bake cookies for 10-12 minutes.
  14. Edges should be slightly browned and the cookies puffed.
  15. Cool on sheets for 4 minutes before transferring to a cookie cooling rack.


Week 32: French Toast Cookies

PSA: Do not make this recipe. It’s not worth it at all.

Alright, now that I got that out of the way, this is not a recipe I would recommend anyone making. I thought this might be a fancier version of the snickerdoodle cookie, but it’s not. It’s not very special in all honesty.

For starters, you have to use something special called maple sugar, which is something I had never heard of until recently. but of course it makes sense that it exists because of maple syrup. Plus, the stuff is expensive and hard to find. The sugar is essentially a more coarse version of regular brown sugar, although for future attempts, you can probably use any sort of coarse brown sugar for this recipe instead of spending about $12 for a small amount of maple sugar. Plus, I ended up using the whole bag for this recipe, so this recipe is already one of the most expensive cookies I’ve made.

This small bag cost me $12. It’s not worth it, trust me.

The recipe follows the same format as normal snickerdoodles, although snickerdoodles are a much better texture overall. This recipe uses regular butter with the maple sugar, and other “normal” ingredients, so at least there’s only one specialty ingredient.

All and all, it was a pretty disappointing recipe considering the name of it.

What a disappointment…


For the dough:

  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, at room temperature 
  • 1 1/2 cups maple sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

For the coating: 

  • 1/3 cup maple sugar
  • 2 teaspoons cinnamon


  1. In a medium bowl, stir together flour, salt, and baking powder; set aside.
  2. In a mixer fitted with the paddle attachment, cream butter and 1 1/2 cups maple sugar until smooth.
  3. Add eggs and vanilla and beat
  4. Add flour mixture and beat to form a smooth dough. Chill for about 20-30 minutes.
  5. Preheat oven to 400 degrees. Line three baking sheets with parchment paper.
  6. Stir together 1/3 cup maple sugar and cinnamon for coating.
  7. Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then roll in coating. Place on cookie sheets about 2 inches apart and bake for 8-10 minutes, until edges are light golden brown. Remove from oven and cool on baking sheets for 1-2 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for 2-3 days.

Makes about 2 1/2 to 3 dozen, depending on how generous you are with your scoops of dough. 


Week 31: Old-Fashioned Peanut Butter Cookies

Alright, let’s do something simple that requires no excessive refrigeration (or freezing).

This week I decided to do a recipe I actually hadn’t done before, and that is a peanut butter cookie. Also, something unusual happened that I was not expecting when I put in the last batch of cookies for baking, which I will get to later.

The only random ingredient required for this recipe is shortening, which they call “vegetable shortening” when you get them from the grocery store. I guess it’s so people wouldn’t confuse it with the non-existent “meat shortening”.

One thing to make sure of is that anytime the recipe calls for brown and white sugar, make sure you whisk them together in a separate bowl before you combine it with butter (or shortening and peanut butter, in this recipe).

The utter magnificence that is the combination of white and brown sugar.

Once all the ingredients are combined, the dough is scooped into balls onto aluminum sheets lined with parchment paper. I use parchment paper for all my recipes since it makes cleanup much easier.

The recipe calls for “1-1/2-in balls”, but if you want to make it easier on yourself, I use the Oxo Good Grips Medium Cookie Scoop. I don’t get any sort of commission if you use that link, it’s mostly for reference. The diameter of the scoop is indeed 1.5″ across, so it makes perfectly-sized balls for this recipe. Below shows how they look on the cookie sheet.

I like my cookie scoop, lol.

Once the balls are scooped and plopped on the cookie sheet, you need to squish them down with a fork or a meat mallet (lol, that’s a funny name). I don’t have a meat mallet (lol), so I just used a fork.


Once they are done baking, they spread a little bit, and this is the final result:

Peanut butter cookies!

This recipe made more cookies than I thought it would, so I put the last few cookies on a cookie sheet and threw them in the oven. Unfortunately(?), I forgot to squish them down with a fork, and this was the result:


I find it odd that they actually looked pretty good without the squishing down. Plus, I feel like they look more presentable, like small flat bread rolls.

This is a perfect recipe to make with some planning ahead, as you need three eggs to be at room temperature. The only things you really need to be sure of is shortening and peanut butter.


  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 375°.
  2. In a small bowl, whisk together the white and brown sugar. Set it aside.
  3. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
  4. In a separate bowl, combine flour, baking soda and salt; add to creamed mixture and mix well.
  5. Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.


Week 30: My (Current) Favorite Chocolate Chip Cookie

I was on a hike the other day with some co-workers, and I had offhandedly mentioned that I baked cookies. One of them started off by asking “Do you know who Dr. Oz is?” And I immediately was extremely skeptical. She said that the recipe came from his daughter, who isn’t peddling weird non FDA-approved remedies.

So these chocolate chip cookies require some patience, but they’re definitely worth it in the end. The recipe calls for 9 oz of various types of chocolate. I used Cadbury Royal Dark Chocolate, Cadbury Milk Chocolate, Ghirardelli Premium Baking Semi-Sweet chocolate, Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate, and Ghirardelli Intense Dark 72% Cacao. If you use half of each bar of chocolate, it will come out to exactly 9oz.

Note: these cookies need to be refrigerated for a minimum of 2 hours before you bake them.

These can be made ahead of time and frozen for a few months if you want to have them on hand in case you need to win an official cookie exchange with the purchasing department of your work.

They’re about 4″ in diameter.


  • 2 sticks (1 cup) cold unsalted butter
  • 9 ounces assorted chocolate, chopped
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 tsp room temperature water


Preheat oven to 350F.•Gently melt the butter over a low heat, being careful not to allow it to come to a bubble or froth. We want to avoid as much liquid evaporation as possible. While the butter is melting, roughly chop your chocolate into bite sized shards.

Gently melt the butter over a low heat, being careful not to allow it to come to a bubble or froth. We want to avoid as much liquid evaporation as possible. While the butter is melting, roughly chop your chocolate into bite sized shards.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

Pour the melted butter into a bowl with both sugars and use a hand or stand mixer to blend on high about 1 minute. Add the egg and beat for 15 seconds. Scrape down the bowl. Add the vanilla extract and water, beat another 15 seconds, scrape down the bowl and set aside. 

Use a spatula or wooden spoon to combine the dry mix into the wet ingredients, stirring until just combined. Fold in the chocolate chips. Allow to sit 1-2 minutes while the butter cools and the dry mix starts to hydrate.

Scoop evenly sized cookies onto a prepared baking sheet – ¼ cup of dough each will make roughly 15 cookies (depending on how much snacking you’ve done on the dough!). Place baking sheet in the refrigerator for at least 2 hours or covered overnight – giving the dough time to stand like this will yield slightly browner, crispier, more caramelized results with a more complex flavor (this is thanks to the large carbohydrates that start to break down over time… I did A LOT of reading about cookies as I was making all my different versions). But you also have to wait 24 hours, so your call! 

Once set, the dough balls can be placed in a zip top bag and placed in the freezer up to 3 months for easy cookie baking at the drop of a hat! No baking adjustment time/temperature is needed to bake these from frozen.

Bake the cookies on a lined baking sheet until surface and edges are crisp and golden but center is still gently puffed and soft, rotating the pan front to back half-way through, about 16 minutes. Remove from the oven and allow to cool on the pan two minutes before removing to a baking rack to cool fully. These can be stored in an air-tight container up to 1 week, but no chance they last that long.


Week 29: Lemon Ricotta Cookies with Lemon Glaze

My issue with cookies is that most of the recipes I have seem to be some sort of variation on chocolate chip cookies. Since I did last week, I was in the mood for something different. Luckily, I got some recipe ideas from my mom, and this was one of them.

So this is a pretty easy recipe to make and something that can be made on impulse. The only thing is that they do require one bizarre ingredient: ricotta cheese. The recipe calls for one 15-ounce container of whole milk ricotta cheese, which is great because you use the whole thing and have no leftovers of it. I honestly wouldn’t know what to do with leftover ricotta cheese.

For lemons, I went with 3 medium-sized lemons to get the total of 6 tablespoons of lemon juice required. Plus, I used the zest from 1.5 lemons for good measure. I think it gave the right amount of lemon flavor to the dough as well.

For my setup, I baked these on 3 aluminum sheets and baked them for 17 minutes instead of the 15 the recipe calls for. They brown a bit on the edges, which is what you want. The cookies need to cool for about 20 minutes, so if you want to be efficient, make sure you have enough cookie sheets to rotate them.

The frosting is super easy to make and posed no issues, so I don’t think you’ll have any issues with it.

The most time consuming part of this recipe is letting the cookies sit so the frosting can solidify on the cookie, which takes a minimum of a couple of hours.

They probably won’t win any presentation points, but they will make up for it in the flavor category.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  1. Preheat the oven to 375 degrees F.
  2. Cookies:
  3. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  4. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  5. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  6. Glaze:
  7. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.


Week 28: Moose Tracks Cookies

After the amount of work that last week’s cookies required, I wanted something that required no in-process refrigeration, so I went with something simpler this week.

The idea for this recipe came from one of my favorite store-bought ice cream flavors: moose tracks. It sounded like fun, so I decided to give it a try.

The recipe is pretty easy, although I probably would recommend using a microwave to melt the chocolate together. Use a bowl and do it for about 30 seconds at a time until it’s consistent. I was worried about melting it in a saucepan, which risks burning the melted chocolate. The other solution is to have a bowl placed over boiling water to properly melt it, but I don’t have access to that technology at the moment.

Also, the recipe calls for chopped Reese’s Mini Peanut Butter Cups. I went with this method, but I think a better method would be to use those miniature bite-sized ones you can find at the grocery store. The ones at my local grocery store were all melted together, so it wasn’t an option, but something to consider when getting ingredients for this recipe.

They’re pretty flat…


  • 1 cup semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 2 Tablespoons butter
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1 cup white chocolate chips
  • 2 cups chopped mini Rees’s Peanut Butter Cups


  1. Preheat the oven to 350 degrees.
  2. In a medium saucepan combine the chocolate chips, unsweetened chocolate, and the butter. Cook and stir over low heat until melted. Remove from heat.
  3. Add the eggs, sugar, flour, vanilla, and baking powder to a bowl. Stir in a little bit of the chocolate mixture with a spoon. Add the rest of the chocolate mixture and stir until combined.
  4. Stir in the white chocolate chips and the mini peanut butter cups.
  5. Drop dough by rounded teaspoons on baking sheet. Bake 8-10 minutes or until the edges are firm. Let cool on sheets for 2 minutes then remove to wax paper to cool all the way.
  6. Store at room temperature in an airtight container. Keep the layer separated with wax paper.


Week 27: Red White and Blue Cookies

Happy 4th of July!

For this week’s cookie recipe, I wanted something patriotic, and I managed to find a perfect recipe for it. It’s essentially a sugar cookie with a literal twist.

Note: This is not a cookie you make on impulse.

This kind of cookie takes so much time to do, so you need to make sure you plan your day accordingly. The dough needs to be refrigerated for a minimum of two and a half hours when all is said and done.

Also, the sanding sugar is something you’ll find at a craft store. I found mine at a local Michael’s, and they come in this little package. They’re about $1, and you only need one for this recipe.

So I made a mistake the first time I made this recipe. You need to be sure that you roll the dough along the short side to get that nice rolled look. On step 10, you need to cut the 9″ x 12″ sheet of the layered dough in half. What you need to do is cut it at the 4.5″ mark on the shorter length, and then roll it from the 4.5″ side. This will give you the swirl that you want in the final product.

Other than that, this recipe is probably the most challenging recipe I’ve made, and the final result (when done right) is absolutely amazing.

You don’t even want to see how they looked the first time…


  • ¾ cup (1 1/2 sticks) unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • red food coloring
  • blue food coloring
  • Sanding sugar for decorating


  1. Using an electric mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium-high speed).
  2. Add egg, vanilla extract and almond extract; mix on low speed until well combined.
  3. Add flour, baking powder and salt; mix on low speed until well combined.
  4. Divide the dough into 3 equal pieces. Place 1 piece back in mixer bowl and add several drops of red food gel; mix until color is uniform throughout dough.
  5. Repeat process using another piece of dough and the blue food gel. (Note: The 3rd piece of dough does not get colored.)
  6. Press each piece of dough into 4” squares and cover each piece individually with plastic wrap. Refrigerate for 1 hour.
  7. Remove one piece of dough and place between 2 sheets of wax paper. Roll dough into a 9”x 12” rectangle. Repeat process with the remaining 2 pieces of dough. Refrigerate dough (still between sheets of wax paper) for 30 more minutes.
  8. Remove all 3 pieces of dough from refrigerator. Peel top layer of wax paper off each piece and discard.
  9. Flip the piece of plain dough on top of the red dough; remove wax paper. Flip the piece of blue dough on top of the plain dough; remove wax paper.
  10. Cut the stacked dough crosswise to create (2) 4.5”x12” stacks of dough. Roll each of the stacks into a tight log lengthwise. Note: roll from the 4.5″ length side to get that swirl effect. If you roll it from the 12″ length side, they won’t come out right. Place on parchment-lined sheet pan and cover lightly with plastic wrap. Refrigerate for 1 hour.
  11. Preheat oven to 350°F.
  12. Line 2 baking sheets with parchment paper.
  13. Using a serrated knife, slice each log into ¼” rounds. Place each round onto prepared baking sheet. Sprinkle tops of cookies generously with sanding sugar. (Note: If dough is too soft, refrigerate for another 30 minutes.)
  14. Bake for 12-15 minutes, or until the edges of the cookies just begin to turn brown.
  15. Let cookies cool on pans for 10 minutes and then transfer to cooling racks until completely cooled.


Week 26: Hazelnut Toffee Chocolate Chip Cookies

Because of a business trip in the middle of the week, I didn’t feel like putting too much thought into the recipe I wanted to make this week, so I decided on the Hazelnut Toffee Chocolate Chip Cookies.

They’re pretty self-explanatory: they’re chocolate chip cookies with hazelnuts and toffee bits. Really, that’s pretty much it.

The good news is that despite what the recipe says, you can actually make your life easier with some of the ingredients. You can find pre-chopped hazelnuts in small packages at your local grocery store.

If you find something like these, you can save yourself Step #1 and the need for a food processor.

Also, toffee bits are found in the same aisle with the chocolate chips:

One of those ingredients you’ll never use in any other recipe.

The recipe is pretty confusing because the ingredients are all listed out of order and don’t follow the order of the instructions, so I will clean up the ingredients list so they follow the proper order of the recipe.

These cookies are presentable and tasty!

Ingredients (in the right order):

  • 1 cup hazelnuts toasted (two small 1/2 cup packages is sufficient)
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup old-fashioned oats
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 12 oz semi-sweet chocolate chips
  • 4 oz toffee bits


  1. Add the hazelnuts to a food processor and chop them for a few seconds until they’re coarse (If you have the packages like the ones shown in the picture, you can skip this step).
  2. In a bowl, whisk the flour, baking powder, baking soda, oats and salt together. Set aside.
  3. Add the butter and the sugars to the bowl of your mixer and beat on medium for about 3 to 5 minutes until light and fluffy.
  4. Beat in the eggs and vanilla extract for another minute or so. Add the flour mixture and stir just until blended.
  5. Stir in the toffee bits, chocolate chips and hazelnuts.
  6. Preheat oven to 325 F degrees. Line 2 baking sheets with parchment paper.
  7. Using a medium ice cream scoop, scoop some of the cookie dough and drop onto the prepared baking sheets, spacing 1 inch apart. Do not flatten the dough.
  8. Bake for about 12 minutes or until the edges turn golden. Cool the cookies on the baking sheets for a couple minutes then transfer to cooling racks until cooled completely.


Week 25: S’mores Cookies!

Tomorrow is the first day of Summer, so what better way to start summer with cookies most associated with a summer treat around the campfire: S’mores!

Unfortunately, these are cookies that require some pre-planning as they require the dough to sit for a minimum of 1 hour before you bake them.

The recipe reads like a typical chocolate chip cookie with the addition of graham crackers, Hershey’s chocolate, and mini marshmallows. They’re easy to make, and aren’t exactly the prettiest looking cookie out there. They’re definitely not going to win any contests based on presentation, but they’ll win by taste.

I rearranged the ingredients list so they’re in order of when you need them according to the instructions, which should clarify things.

Presentation: 2/10; Overall taste: 10/10


  • 1 cup mini marshmallows OR marshmallow bits, divided
  • 1 bar Hershey’s Chocolate 1.55oz
  • 4 Graham crackers 56g
  • 1 1/2 cups all-purpose flour 180g
  • ¼ tsp salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp corn starch
  • 10 tbsp unsalted butter room temperature (1 1/4 stick of butter)
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup semisweet chocolate chips


  1. Roughly chop the Graham crackers and Hershey’s bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don’t halve them.
  2. Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
  3. Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
  4. Gradually add flour mixture to butter mixture, beating on low speed until just combined.
  5. Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
  6. Refrigerate dough for an hour or more.
  7. Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
  8. Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey’s bar pieces then return to the oven for 2-3 minutes to finish baking. If some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
  9. Leave on pan to cool completely.