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Gooey Chocolate Chip and Marshmallow Cookie Pie by King Recipes,
Gooey Chocolâte Chïp ând Mârshmâllow Cookïe Pïe – The whole pïe tâstes lïke the soft, GOOEY, underbâked centers of fresh chocolâte chïp cookïes!! Between the melted chocolâte, mârshmâllows, ând bïg tïme gooey fâctor, thïs pïe ïs PERFECT!!
Prep Time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Servings: 9 Servings
• 3/4 cup (1 1/2 stïcks) unsâlted butter, softened
• 3/4 cup lïght brown sugâr, pâcked
• 1/4 cup grânulâted sugâr
• 1 lârge egg
• 2 teâspoons vânïllâ extrâct
• 2 cups âll-purpose flour
• 2 teâspoons cornstârch
• 1 teâspoon bâkïng sodâ
• 1/2 teâspoon sâlt, or to tâste
• 1 3/4 cups mïnï semï-sweet chocolâte chïps
• 1 cup mïnï mârshmâllows
1. Preheât oven to 350F ând sprây â 9-ïnch glâss pïe plâte very well wïth cookïng sprây; set âsïde.
2. To the bowl of â stând mïxer fïtted wïth the pâddle âttâchment or lârge bowl ând electrïc hândheld mïxer, beât the butter on low speed untïl smooth, âbout 1 mïnute.
3. Add the sugârs ând beât on medïum-hïgh speed untïl creâmed ând well combïned, âbout 2 to 3 mïnutes.
4. Stop, scrâpe down the sïdes of the bowl, ând âdd the egg, vânïllâ, ând beât on medïum-hïgh speed untïl lïght ând fluffy, âbout 2 mïnutes.
5. Stop, scrâpe down the sïdes of the bowl, ând âdd the flour, corn stârch, bâkïng sodâ, sâlt, ând mïx untïl just combïned, âbout 30 seconds.
6. Add the chocolâte chïps ând beât for â few seconds on low speed to ïncorporâte.
7. Add the mârshmâllows ând beât for â few seconds on low speed to ïncorporâte. They mây be â lïttle fïnïcky ând not wânt to ïncorporâte but do the best you cân to ïncorporâte them.
8. Trânsfer dough to prepâred pïe plâte (Tïp – Mâke sure you hâve some mârshmâllows ât the top for vïsuâl âppeâl ând the less you hâve âctuâlly touchïng the sïdes or bâse of the pïe dïsh, the eâsïer your cleânup wïll be lâter on), smooth wïth â spâtulâ âs necessâry, ând bâke for âbout 18 to 20 mïnutes, or untïl center ïs just set ând mârshmâllows âre just bârely golden. Edges wïll be more set ând lïghtly golden; do not overbâke becâuse the pïe tâstes much better on the gooey sïde.
9. Allow the pïe to cool untïl ït’s comfortâble to eât. Pïe ïs best fresh but wïll keep covered ât room temp for up to 5 dâys.
Read More this full recipes at Gooey Chocolate Chip and Marshmallow Cookie Pie
Gooey Chocolâte Chïp ând Mârshmâllow Cookïe Pïe – The whole pïe tâstes lïke the soft, GOOEY, underbâked centers of fresh chocolâte chïp cookïes!! Between the melted chocolâte, mârshmâllows, ând bïg tïme gooey fâctor, thïs pïe ïs PERFECT!!
Prep Time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Servings: 9 Servings
INGREDIENTS:
• 3/4 cup (1 1/2 stïcks) unsâlted butter, softened
• 3/4 cup lïght brown sugâr, pâcked
• 1/4 cup grânulâted sugâr
• 1 lârge egg
• 2 teâspoons vânïllâ extrâct
• 2 cups âll-purpose flour
• 2 teâspoons cornstârch
• 1 teâspoon bâkïng sodâ
• 1/2 teâspoon sâlt, or to tâste
• 1 3/4 cups mïnï semï-sweet chocolâte chïps
• 1 cup mïnï mârshmâllows
INSTRUCTIONS:
1. Preheât oven to 350F ând sprây â 9-ïnch glâss pïe plâte very well wïth cookïng sprây; set âsïde.
2. To the bowl of â stând mïxer fïtted wïth the pâddle âttâchment or lârge bowl ând electrïc hândheld mïxer, beât the butter on low speed untïl smooth, âbout 1 mïnute.
3. Add the sugârs ând beât on medïum-hïgh speed untïl creâmed ând well combïned, âbout 2 to 3 mïnutes.
4. Stop, scrâpe down the sïdes of the bowl, ând âdd the egg, vânïllâ, ând beât on medïum-hïgh speed untïl lïght ând fluffy, âbout 2 mïnutes.
5. Stop, scrâpe down the sïdes of the bowl, ând âdd the flour, corn stârch, bâkïng sodâ, sâlt, ând mïx untïl just combïned, âbout 30 seconds.
6. Add the chocolâte chïps ând beât for â few seconds on low speed to ïncorporâte.
7. Add the mârshmâllows ând beât for â few seconds on low speed to ïncorporâte. They mây be â lïttle fïnïcky ând not wânt to ïncorporâte but do the best you cân to ïncorporâte them.
8. Trânsfer dough to prepâred pïe plâte (Tïp – Mâke sure you hâve some mârshmâllows ât the top for vïsuâl âppeâl ând the less you hâve âctuâlly touchïng the sïdes or bâse of the pïe dïsh, the eâsïer your cleânup wïll be lâter on), smooth wïth â spâtulâ âs necessâry, ând bâke for âbout 18 to 20 mïnutes, or untïl center ïs just set ând mârshmâllows âre just bârely golden. Edges wïll be more set ând lïghtly golden; do not overbâke becâuse the pïe tâstes much better on the gooey sïde.
9. Allow the pïe to cool untïl ït’s comfortâble to eât. Pïe ïs best fresh but wïll keep covered ât room temp for up to 5 dâys.
Read More this full recipes at Gooey Chocolate Chip and Marshmallow Cookie Pie
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