Heidi's divine cookies

Name: Heidi's divine cookies
Total time: 900 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 stick Butter (softened); 1/4 cup shortening (4 Tbsp.); 1 cup Brown sugar (Not Packed); 1/2 cup Granulated Sugar; 2 large Eggs(Room temperature); 1 tbsp Vanilla Extract; 2 3/4 cup All Purpose Flour (Make sure you fluff up the flour before measuring, this will ensure that you do not add too much flour as that will yield hard cookies); 1/2 tsp Salt; 1/2 tsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp Vietnamese Cinnamon; 2 cup Marshmallow of your liking preferrably mini, if regular size then just chop up marshmallows.; 8 oz white chocolate chunks

heidisweets @cook_3363917

I made up this recipe when i was trying to use up leftover baking items from past baking projects. Did not know they would be such a hit ! Enjoy!

heidisweets @cook_3363917

I made up this recipe when i was trying to use up leftover baking items from past baking projects. Did not know they would be such a hit ! Enjoy!

Saved

Ingredients

15 mins

16 servings

1 stickButter (softened)
1/4 cupshortening (4 Tbsp.)
1 cupBrown sugar (Not Packed)
1/2 cupGranulated Sugar
2 largeEggs(Room temperature)
1 tbspVanilla Extract
2 3/4 cupAll Purpose Flour (Make sure you fluff up the flour before measuring, this will ensure that you do not add too much flour as that will yield hard cookies)
1/2 tspSalt
1/2 tspBaking powder
1/2 tspBaking soda
1/2 tspVietnamese Cinnamon
2 cupMarshmallow of your liking preferrably mini, if regular size then just chop up marshmallows.
8 ozwhite chocolate chunks

Saved

Steps

15 mins

1

Preheat oven to 350° F And line 2 baking sheets with PARCHMENT paper, NOT wax paper.
2

Cream butter, shortening and sugars in a bowl until fluffy.
3

In a separate bowl whisk together Vanilla and Eggs. And in another mix together all dry ingredients.
4

Slowly add egg mixture to butter and sugar mixture until completely incorporated.
5

Now add dry ingredients in 2-3 additions. Scrape sides of bowl, mix again but do not over mix.
6

Once well mixed fold in marshmallows and white chocolate.
7

Scoop dough out with ice cream scooper into golf ball sized balls if not a tad bigger.
8

Place 6 on a cookie sheet and bake in middle rack for approximately 13-15 minutes or until golden brown on the bottom and lightly brown on top.
9

Repeat rotating cookie sheet and allowing them to cool after each set. baking on the middle rack will ensure even baking.
10

After baking let cool on cookie sheet and enjoy! Store in airtight containers for up to 3 days.