Happy Valentine's Day, and here is another FUN recipe with the Strawberry Heart Marshmallows. We took one of our favorite Chocolate Chip Cookie recipes (read all about MY Husband's Favorite Recipe here) folded a heart marshmallow inside and came out with these beautiful cookies.
The taste was delicious, as any homemade chocolate chip cookie should be, but with the added surprise of a melted strawberry marshmallow inside every bite. And since they are PINK it just makes everything better. I LOVE PINK, and actually this chocolate chip cookie recipe is really growing on me, it's now my go to recipe. I learned a few tricks and I keep improving my cookie baking techniques. Did you know to make your round cookie dough taller rather then wider will yield in a thicker cookie (tried it and it totally works).
Crisco Chocolate Chip Cookies
from Crisco
3/4 stick Crisco Butter Flavor All-Vegetable Shortening
1-1/4 cups firmly packed light brown sugar
2 tbsp milk
1 tsp vanilla extract
1 large egg
1-3/4 cups All Purpose Flour
1 tsp salt
3/4 tsp baking soda
1-1/2 cup semi-sweet chocolate chips
1 heart marshmallow for each cookie
Heat oven to 375ºF. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda and whisk together. Mix into shortening mixture until just blended. Stir in chocolate chips.
Take a spoonful of dough and wrap around one heart marshmallow. Make sure your dough is taller then it is wide and place on cookie sheet to bake.
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
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