When I was 20 weeks pregnant with Judah, and we found out that our baby was a boy, I was a little disappointed at first. Yes, I’m admitting it, but <shhhhh!> don’t tell him! 😉 For some crazy reason, I thought that it would be much more fun to have a daughter to share my love of cooking and baking. That a SHE would automatically take more interest in rolling out cookie dough, throwing flour, licking fingers and making messes in the kitchen, than a HE.
Ummmm…hello! Boys can be just as amusing in the kitchen, too, if not more! Maybe it was my pregnancy hormones, but why didn’t I think of that then? Judah is SO much fun to bake with, when I have the patience and time to clean up after him, of course. Every time he sees me getting out my stand mixer, or opening the jar of flour, he pulls up a chair to stand on (I’ve got to get him a stool!) and wants to “help”.
A few months ago, I let him develop his own cookie recipe. I spread out a bunch of fun ingredients on the table in front of him, and he chose what he wanted in his cookies. I helped control the measurements of the flour, eggs, sugars, etc. But, when it came to the extras, the decisions were all his.
I was expecting a somewhat inedible turnout. But, wow, the cookies baked up amazingly! My little Judah is a natural! 😉 Even though I was of little faith, I still wrote down the ingredients and measurements as we went along so I could share the recipe with you if the cookies did taste good. I’ve since made these cookies again…twice! I asked Judah what he wanted to call these cookies, and he immediately answered, “Super Cookies!” I think it had something to do with watching an episode of Super Why! that same morning.
Now, I can’t even imagine having a daughter and secretly hope that this baby #2 is another boy. But, hey, if it is a girl, I’m prepared and will not be disappointed. Judah and I will welcome him or her in our kitchen with open, floury arms. 🙂 (We’ll find out next month!)
- 15 whole graham crackers , carefully broken in half
- 1 cup unsalted butter , at room temperature
- 1/4 cup powdered sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 12 regular sized marshmallows
- 2 1/2 to 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 cup chocolate chips
- 1 cup peanut butter chips
- 1/2 cup toffee bits
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone liner. Layer 12 graham cracker halves on the baking sheet; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar and brown sugar until light and fluffy. Add the eggs, beating one at a time until combined. Scrape down the sides of the bowl. Mix in the marshmallows about 3-4 at a time until they are broken up in pieces, but not completely incorporated into the dough.
In a separate medium bowl, whisk together 2 1/2 cups of the flour, baking powder, soda, salt and cocoa. Gradually add to the wet ingredients, adding up to 1/2 cup more flour, if needed. Fold in the chocolate chips, peanut butter chips and toffee bits.
Scoop 12 spoonfuls of cookie dough (using up just under half of the dough at this time) onto the graham cracker halves and gently press to adhere to the crackers. Bake for 10 minutes. Remove from oven and allow to cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
Repeat with the remaining crackers and dough.
Snap a photo and tag @seededtable on Instagram so I can share!