Marshmallow Popcorn Chocolate Chip Cookies Recipe

• Prep time: 10 mins
• Baking time: 15-20 mins

Ingredients

• 1 cup of butter (227 g) unsalted butter at room temperature
• 1 cup (200g) granulated sugar
• ¼ cup (50 g) packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons water
• 2 cups (284 g) all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ½-1 cup chocolate chips
• ½ cup small marshmallows
• ¼ cup cheddar popcorn, optional

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set aside.
2. In a small bowl, mix together flour, baking soda, and salt.
3. Use a stand mixer with the paddle attachment and beat the butter on medium until creamy. Add the sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and most of the marshmallows and mix on low until combined.
4. Use a cookie scooper (I use an ice cream scooper, they’re probably the same thing) and form dough balls about 55-60g in size. This will yield about 20 cookies. You can bake immediately, or let the dough cool in the freezer for 15 minutes before baking. Make sure the cookies are heaping or half dome-shaped. Gently press pieces of popcorn on top of each dough ball, making sure not to flatten the dough.
5. The overall bake time for each tray of cookies is 10-15 minutes, but you’ll take them out after 8-10 minutes of baking to bang the pan as well as press in more marshmallows onto the cookies. Gently bang the pan on the countertop to make the cookies fall a bit and create wrinkles around the edges. Bake for another 5 minutes, or until the edges are slightly brown. The middle should still be soft.
6. Once cookies have finished baking, transfer to a wire rack and let cool a bit before enjoying!

Note:

Depending on your oven temperature and cookie dough, it’s best to bake the dough when it’s at a very cool to cold temperature. I also like to prepare these cookies the day before I want them, and bake them to order 4 at a time. The cookies taste fresh and have the best texture this way.

The post Barb’s Marshmallow Popcorn Chocolate Chip Cookies Recipe appeared first on The Lifestyle Of Us.

Chocolatey Banana Bread

• 1/2 cup butter room temperature 
• 3/4 cup packed light or dark brown sugar, can go up to 1 cup you like more sweetness.
• 2 large eggs
• 2 cups all-purpose flour 
• 1/2 teaspoon baking soda
• 1 TB baking powder
• 2 TB of unsweetened cocoa powder
• 1/2 cup of chocolate chips, or more if desired.
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 bananas
• 1 teaspoon vanilla extract
• Optional: A good glug of coconut milk (you can use 1/3 cup of yoghurt, but I didn’t have any on hand and never use it myself) 

Instructions

1. Read all of these instructions first, because I never do and this would be a good reminder.
2. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf dish or coat with nonstick spray. Set aside.
3. Use a stand mixer with the paddle attachment and beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. 
4. Stop the mixer. Add in the rest of the ingredients, and start the mixer on slow. You might want to cover the mixer with a clean dish towel in case it has a difficult time breaking down the bananas or stutters on the chocolate chips, and the ingredients don’t splash out. Mix until just incorporated.
5. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Enjoy this chocolatey banana bread recipe! If you make this, let me know how you liked it in the comments below.

The post Chocolatey Banana Bread Recipe appeared first on The Lifestyle Of Us.