This week I decided I was going to make veggies burgers, it was high time our family started eating less meat. After carefully scrutinizing countless recipes, I felt confident about my choice. I shredded, chopped and ground the ingredients, and was impressed by how they looked. Well, boy oh boy aren’t looks deceiving. They tasted like shit. It totally pissed me off; not only because of the time I spent on them, but also because of all the ingredients I wasted. Either my taste buds are off or everyone likes shitty-tasting food. That dashed my savory dreams, it was time to tackle something sweet. Something I couldn’t screw up and that would be a home run.
The answer came to me instantaneously: a cookie recipe from Lick Your Plate. Meg and I have met the sister-duo behind the book and have tasted their cookies, we were impressed by them and the cookies. The question was: could we do them as well as they did? We made them, and were delighted with the product. So much so, I am putting what’s left in the kids lunches so that I stop bingeing on them; I need to get them out of the house.
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1⁄2 cup sugar
- 1 package (3.4 oz) instant vanilla pudding powder
- 2 eggs
- 1 tsp vanilla extract
- 21⁄4 cups flour
- 1⁄2 tsp baking soda
- 1⁄4 tsp kosher salt
- 1 cup coarsely broken graham crackers
- 1 cup mini marshmallows
- 11⁄2 cups chopped milk chocolate
- LINE A BAKING SHEET with parchment paper. Set aside.
- USING AN ELECTRIC MIXER, cream butter, brown sugar and sugar on medium speed. Add vanilla pudding powder and continue to beat to combine. Add the eggs one at a time, beating until mixture is light and fluffy. Mix in vanilla extract. On low speed, add the flour, baking soda, salt, graham crackers, mini marshmallows, and chopped chocolate. Mix just until flour disappears and the mixture is incorporated, being careful not to overmix.
- DROP 1⁄4 cup scoops on prepared baking sheet. Cover and refrigerate 1 hour before baking.
- TO BAKE COOKIES, preheat oven to 325°F. Bake 14–15 minutes, until edges are golden. Cool cookies on a wire rack.
*Recipe reprinted with permission from the authors of Lick Your Plate!*
We made Banana Chocolate Chip Cupcakes from their book too.