#cookieobsessed

Indulge in the gooey sweetness of these Fruity Pebble Marshmallow Cookies! The combination of Fruity Pebbles cereal and mini marshmallows creates a colorful, chewy, and delightful treat that's perfect for satisfying your cookie cravings.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 and 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup Fruity Pebbles cereal. 1 cup mini marshmallows.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time and beat well. Then add the vanilla extract and mix well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The Fruity Pebbles cereal and mini marshmallows should be added slowly. Place tablespoon-sized balls of cookie dough about 2 inches apart on the baking sheets that have been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Have fun with these sweet and gooey Fruity Pebble Marshmallow Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

These Brown Butter Chocolate Chunk Toffee Cookies are a delightful combination of nutty browned butter, rich chocolate chunks, and sweet toffee bits. They are soft, chewy, and utterly irresistible!

Ingredients: 1 cup unsalted butter, browned. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 tablespoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chocolate chunks. 1 cup toffee bits.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a saucepan, melt the butter over medium heat and continue to cook until it turns golden brown with a nutty aroma. Remove from heat and let it cool slightly. In a large mixing bowl, combine the browned butter, granulated sugar, and light brown sugar. Mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chunks and toffee bits until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Brown Butter Chocolate Chunk Toffee Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Get the irresistible flavors of toasted marshmallows and rich brownies in these delightful cookies!

Ingredients: 1 box brownie mix. 1/2 cup mini marshmallows. 1/4 cup graham cracker crumbs. 1/4 cup chocolate chips. 1/4 cup vegetable oil. 1 egg. 1 tablespoon water.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the brownie mix, vegetable oil, egg, and water in a bowl and mix them together. Mix everything together well. Add the chocolate chips to the brownie batter and mix them in well. Put a few tablespoons of the brownie batter on the baking sheet that has been prepared, leaving some space between each scoop. Place the cookies in an oven that has already been heated. Bake for 8 to 10 minutes, or until the edges are set but the middle is still a little soft. Quickly press a few mini marshmallows on top of each cookie after taking the baking sheet out of the oven. You can cover the marshmallows with graham cracker crumbs it. Put the baking sheet back in the oven and broil for another one to two minutes, or until the marshmallows are golden brown and toasty. Keep a close eye on it to avoid burning. Take the baking sheet out of the oven and place the cookies on it. Let them cool for a few minutes before moving them to a wire rack to finish cooling. Enjoy your tasty Toasted Marshmallow Brownie Cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the ultimate oatmeal dark chocolate chunk cookies with this fantastic recipe. These cookies are thick, chewy, and packed with rich dark chocolate chunks, making every bite a delight.

Ingredients: 1 cup unsalted butter, softened. 1 cup brown sugar, packed. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 and 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon salt. 3 cups old-fashioned oats. 2 cups dark chocolate chunks.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking soda, cinnamon, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The old-fashioned oats and dark chocolate chunks should be mixed into the dough until they are spread out evenly. Using a cookie scoop or spoon, drop round pieces of dough onto the baking sheets that have been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty dark chocolate chunk cookies made with traditional oatmeal.

Prep Time: 20 minutes

Cook Time: 10-12

Tagalong Bars Cookies are a delicious treat with layers of graham cracker crust, creamy peanut butter, and a rich chocolate topping. They're a perfect combination of sweet and salty flavors.

Ingredients: 1 cup unsalted butter, melted. 2 cups graham cracker crumbs. 2 cups powdered sugar. 1 cup creamy peanut butter. 1 1/2 cups semisweet chocolate chips. 1 tablespoon vegetable oil.

Instructions: Put parchment paper around the edges of a 9x13-inch baking pan, leaving an overhang to make it easy to take off. Melt the butter and mix it with the graham cracker crumbs and powdered sugar in a medium bowl. Press the mixture into the bottom of the pan in a round shape. Another bowl should have peanut butter in it. Microwave it for 45 seconds or until it's easy to pour. Spread out the peanut butter on top of the graham cracker crust. Put the chocolate chips and vegetable oil in a different bowl. Stir the chocolate every 20 seconds while heating it in the microwave until it melts and is smooth. Spread the chocolate out so it covers the whole surface after pouring it over the peanut butter layer. The chocolate should be set after at least two hours in the fridge. When the chocolate is hard, use the extra piece of parchment paper to lift the bars out of the pan. Cut them into squares or bars after putting them on a cutting board. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 5 minutes