Heidi's divine cookies. Heidi's divine cookies I made up this recipe when i was trying to use up leftover baking items from past baking projects. Did not know they would be such a hit ! Heidi's heavenly cookies also creates an irresistible English toffee candy that customers crave. Enticing, crunchy toffee candy is topped w/ silky chocolate & buttery almonds for a surprising texture that's truly divine. this product is gluten free. The taste of roasted almonds, silky rich chocolate, evocative flavors with divine texture, this is.
A gourmet chocolate cookie basket straight from heaven!
See great recipes for Heidi's Healthy Chocolate Chip Cookies - Gluten Free! too!
Just made these last night and they are soooo good!
You can have Heidi's divine cookies using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Heidi's divine cookies
- It's 1 stick of Butter (softened).
- It's 1/4 cup of shortening (4 Tbsp.).
- It's 1 cup of Brown sugar (Not Packed).
- It's 1/2 cup of Granulated Sugar.
- It's 2 large of Eggs(Room temperature).
- It's 1 tbsp of Vanilla Extract.
- Prepare 2 3/4 cup of All Purpose Flour (Make sure you fluff up the flour before measuring, this will ensure that you do not add too much flour as that will yield hard cookies).
- It's 1/2 tsp of Salt.
- It's 1/2 tsp of Baking powder.
- It's 1/2 tsp of Baking soda.
- Prepare 1/2 tsp of Vietnamese Cinnamon.
- You need 2 cup of Marshmallow of your liking preferrably mini, if regular size then just chop up marshmallows..
- It's 8 oz of white chocolate chunks.
My super picky boys were apprehensive because. well. it's not a chocolate chip cookie. but once they tried them they couldn't get enough. I can never refrain from popping a few of these in my mouth while baking! This is precisely why I call these disappearing butterscotch cookies! It should be thick and sticky.
Heidi's divine cookies instructions
- Preheat oven to 350° F And line 2 baking sheets with PARCHMENT paper, NOT wax paper..
- Cream butter, shortening and sugars in a bowl until fluffy..
- In a separate bowl whisk together Vanilla and Eggs. And in another mix together all dry ingredients..
- Slowly add egg mixture to butter and sugar mixture until completely incorporated..
- Now add dry ingredients in 2-3 additions. Scrape sides of bowl, mix again but do not over mix..
- Once well mixed fold in marshmallows and white chocolate..
- Scoop dough out with ice cream scooper into golf ball sized balls if not a tad bigger..
- Place 6 on a cookie sheet and bake in middle rack for approximately 13-15 minutes or until golden brown on the bottom and lightly brown on top..
- Repeat rotating cookie sheet and allowing them to cool after each set. baking on the middle rack will ensure even baking..
- After baking let cool on cookie sheet and enjoy! Store in airtight containers for up to 3 days..
Now scoop out spoonfuls onto a greased cookie sheet. Don't make these too big because they are really sweet. We hope that every cookie we bake will remindyou of a tasty experience. That the irresistiblearoma, inviting texture and sensational tastewill evoke a bounty of mouth-watering Heav-enly pleasures. If you like a fuller sandwich cookie, you may need to make a bit more filling.