Everyone has to have a signature cookie recipe. A default. One, where in a moment’s notice, you can whip it together, knowing the outcome will be exactly how you plan.
The other night, I was in charge in making cookies for a Sunday soiree at CBH’s mom’s house. I thought I’d test out these s’mores cookies with toasted graham crackers and mini marshmallows. The photo of the final product looked AH-MAZE-ING, and I thought it would be the perfect dessert.
As I was making the cookies (the evening before the soiree), everything seemed to be going along smoothly until I pulled the final product out of the oven…
“um, what the heck happened?!”
What I thought would have been pretty s’more puffs turned into a melted mush… not at all resembling the recipe I had tried to duplicated.
Then, to make things even worse, when I took the s’mores mush out of the oven to cool, the marshmallow hardened too quickly leaving me with a sticky, gritty marshmallow mess – not newly toasted marshmallows – which then ended up turning into rocks.
I could barely bite into the cookie the next morning…!
I started to panic, and wondered if the bakery across the street was open for me to scoop something up on our way out the door…
nope – they didn’t open until 10am…
I knew I had to figure something else out at home. With only 2 hours to spare before we were off to the suburbs, I dug into my recipe box to locate my grandmother’s go-to cookie recipe, then fished through the kitchen cupboards to grab the ingredients needed, and tossed together what I new would be a secure recipe.
Pfew! Thank you, Mimi!
Well, I thought I’d share my go-to cookie recipe with you. One that I know I can be confident about, and one that I can always turn to. (As I mentioned, this is my grandmother’s recipe – which makes them even more special. Whenever I make them I smile and think of her and my mom.) I hope you enjoy them just as much as I do and my family!
*you’ll notice this recipe calls for cake mix… this helps keeps the cookies ULTRA moist. 🙂
- 1 box Duncan Hines yellow cake mix
- 1/4 cup canola oil (or vegetable oil)
- 1 cup peanut butter
- 2 eggs
- milk chocolate hershey kisses
- Preheat oven to 350*F. Line two large cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, mix together cake mix, oil, peanut butter and eggs. (Tip: In your liquid mixing cup, measure the oil first, then the peanut butter in the same mixing cup - the left over oil will help the peanut butter slip right out.)
- Roll into balls - roughly a little smaller than a golf ball - and place on parchment paper lined cookie sheets about an inch apart. Repeat until dough is gone.
- Bake 3 minutes, then swap cookie sheets in oven. Bake another 3-4 minutes, until top of cookie starts to barely crack.
- Remove from oven. Let cool 5 minutes.
- Top with hershey kiss. Serve and enjoy.