S'mores Cookie

Hi all! Hope your summer is going great and the weather is tolerable where you live. I apologize for the lack of content lately, I’ve been working a lot behind the scenes at French Butter Knife so that the content I create continues to inspire you to get in your kitchen and cook!

I am excited to announce that here, on FBK, there is a new tab section on my homepage - travel! I will be leaving for Montreal in a couple of days and I will be posting here all of my favorite places to grab yummy food. You can use it as a guide for places to try if you decide to travel to Montreal!

Now let’s get back to these cookies. This recipe is one of my favorite from BonAppetit Magazine, click here for the link. The ease of this recipe is wonderful - you don’t need a stand mixer or to wait for your butter to come to room temperature. The only thing I changed was I omitted the toffee chips and I replaced them with these vegan marshmallows. I also under baked them, cooking only for 8 minutes instead of the recommended 9-11 minute time. What came out is this delicious, soft cookie, that reminded me of summers when I was a kid, at the beach with my family, swimming in the ocean. I particularly like these cookies soft because I pair it with ice cream and salted peanuts. Too much? Nah! Now go and make them!

xoxo,

Onisha