S’MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (This time I used Hershye’s Nuggets -usually I use snack size because they r thick, too…mmm)
Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
a medium bowl combine the flour, graham cracker crumbs, baking soda,
salt. Whisk together. In a separate larger bowl beat together the
butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at
a time, beating well after each addition. Slowly beat in the flour
mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop
onto ungreased cookie sheet.
Bake for 9 minutes, and remove from
the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into
each cookies. Return to the oven and bake an additional 3-4 minutes
until fully cooked. (watch carefully-baking time varies by size of
cookies and also type of cookie sheet) Cool cookies.
Have you ever had fried ice cream? You can sometimes find it at Mexican or Chinese restaurants and it’s a real treat, with a cool, creamy core of ice cream surrounded by a crispy cornflake crust. Until about a month ago I had no idea that fried ice cream was actually fried. I always figured they just toasted up the outside with a torch or something. Anyway, I was doing some research after being asked to create a healthy new dessert recipe featuring Yoplait’s new frozen yogurt and, well, what do you know? Fried.
Ultimately, I decided that frozen yogurt + hot oil didn’t sound like the safest idea but I was set on the idea of creating a fried frozen yogurt treat. I started by mixing strawberry frozen yogurt with pistachios and mint. Then, instead of frying it in sugary cereal, I rolled it in graham cracker crumbs that I toasted on top of the stove. The result is a light, fresh dessert that’s perfect on a warm summer night.
Since you can make a bunch of these at once and keep them in the freezer until you’re ready to serve them, they’re perfect for entertaining. Of course, you can also be like me and keep them all to yourself. I won’t judge.
In order to keep them pretty, freeze each serving in the cup of a muffin tin. Once they’re frozen solid, you can transfer them to a zip top bag for long-term storage.
As the recipe is written, these are the perfect size for when you need a little something extra after dinner. You could also make smaller, bite-sized servings for afternoon snacking.
Strawberry Mojito “Fried” Yoplait® Frozen Yogurt
This “fried” frozen yogurt, with a crisp exterior and a light, fresh flavor inside, can be made ahead and keeps well in the freezer, making it perfect for entertaining – or keep them around for when you want a special treat!
Start with frozen yogurt that’s just soft enough to mix the fillings into – 5 minutes on the counter should be enough time. If it’s too soft, you won’t be able to scoop it into balls.
Author: Lauren Keating
This post was brought to you in partnership with Yoplait. I was compensated for my time creating the recipe for strawberry mojito “fried” frozen yogurt.