Nothing beats a big ol’ stuffed cookie. Nothing.
Cookies are a great vehicle for transporting your favorite ingredients into the delicious land of desserts. When I scanned my (recently cleaned and simplified) kitchen, I noticed a few leftover pecans from last weekend’s salad and a jar of mini marshmallows that was pushed to the back of the pantry… still soft and ready for a challenge. Why not throw in a bit of bacon too?!
There are two important keys to this recipe. First, you must give yourself enough dough to work with for each cookie: The dough will be flattened in your hand, stuffed with marshmallows, and then securely rolled up into a ball, so be sure you’ve got plenty of batter. Secondly, only bake the cookies for 10 minutes. They will appear to be under baked, but – for the love of all that is sugary and holy!– DO NOT bake them for any longer. 10 minutes is all you need and the marshmallows inside will be perfectly ooey gooey.
makes 9-12 cookies
1 stick salted butter, softened
1/2 c sugar
1/2 c brown sugar
1/2 pecans, chopped
1/2 bacon, cooked & crumbled
1 1/2 c flour
1/2 tsp baking soda
Maldon salt, optional
Begin by frying up your bacon and setting aside to cool. Preheat the oven to 350º.
In a large bowl cream together the butter, sugars, and egg. Chop your pecans & crumble the bacon. Add both to the bowl and mix until well combined.
Add the flour and baking soda. With a scoop or spoon, gather enough dough a little more than the size of a golf ball. Flattened the ball and place 4-6 mini marshmallows in the center. Tuck the edges to enclose the mallows completely.
Place on a parchment lined (or silpat lined… I just found mine while cleaning!) baking pan. Lightly sprinkle with Maldon salt, if desired.
Bake for 10 minutes. Remember, ONLY 10 minutes!
*TIP: To keep the cookies well softened, place in an air tight container along with a slice of bread.