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S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs! | JavaCupcake.com

S’mores Cupcakes

Rich chocolate cake filled with graham cracker crumble topped with whipped marshmallow frosting, Hershey’s chocolate and a dusting of graham cracker crumbs make these the most epic S’mores Cupcakes you’ll ever have!

S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs!  | JavaCupcake.com

It’s been almost two years since my neighbor (and now best friend!) Chasity enjoyed my cupcakes for the first time.  Two summers ago, she had an end-of-the summer BBQ in her back yard and we roasted marshmallows for s’mores.  It had been forever since I had s’mores and it inspired me to make cupcakes…  S’mores Cupcakes!

I brought those cupcakes to Chasity and they instantly became her favorite!  She still talks about them to this day!!  So, when it was time for Chasity to leave Germany and move back to the USA, she requested I make them again for her!

S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs!  | JavaCupcake.com

This time though, I wanted to make them a little fancier.  The first round were delicious, but they weren’t as “pretty” as I like to make my cupcakes.  I love a gorgeous swirl of frosting on top of the cupcake and I love using liners from Sweets & Treats Boutique.  So, that’s exactly what I did with these cupcakes. I just think they turned out absolutely beautiful!  Well… as beautiful as a cupcake can be!! hehe

Instead of having a graham cracker crust and a cracker on top, I decided to fill the cupcake with the same mixture that I’d use if I were making a graham cracker crust.  I packed that filling in tight so when you took a bite, the filling would be firm like a pie crust.

S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs!  | JavaCupcake.com

The frosting is a marshmallow frosting and a s’mores cupcake wouldn’t be complete with a Hershey’s chocolate!  So, I topped each cupcake with a chunk of that delicious Hershey’s milk chocolate and a dusting of graham cracker.

Perfect!  And… Chasity loved them! 🙂

One of the hardest parts of military life is saying goodbye to those friends you’ve become so close with.  So close, they’re family.  Chasity… I love you and I am so thankful for the friendship we shared!  I couldn’t have had a better neighbor, friend and now sister! <3  Good luck to you in the USA and you will be missed every day!

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S’mores Cupcakes

S’mores Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Chocolate Cupcake

  • 1/2 cup unsalted butter
  • 3/4 cup brewed coffee
  • 1/2 Tbsp espresso powder
  • 1 tsp vanilla
  • 1/4 cup + 2 Tbsp cup dark chocolate cocoa powder
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Graham Cracker Filling

  • 3/4 cups graham cracker crumbs
  • 2 Tbsp unsalted butter, melted
  • 2 tsp sugar

Marshmallow Frosting

  • 1 7oz jar marshmallow fluff/creme
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • pinch of salt
  • 1-2 Tbsp heavy cream/milk

Garnish

  • 1 bar Hershey's chocolate
  • Reserved graham cracker crumbs

Instructions

Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners 3/4 full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Graham Cracker Filling

  1. In a small bowl, combine graham cracker crumbs, butter and sugar. Mix together until completely incorporated.
  2. Reserve 1/4 cup for garnish.

Marshmallow Frosting

  1. Cream together the butter and marshmallow fluff.
  2. Add the sugar, vanilla and salt and mix on high until combined.
  3. Add enough cream until you get your desired consistency.
  4. Beat on high for 5 minutes or until light and fluffy.

Assembly & Garnish

  1. Using an apple corer, remove the center of each cupcake.
  2. Fill each cupcake with the graham cracker filling. Pack the filling tightly into each cupcake by pressing down and adding more until the filling reaches the top.
  3. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  4. Place 1/2 a square of chocolate onto the top of the frosting.
  5. Sprinkle reserved graham cracker filling onto the frosting.
  6. Keep stored in an air tight container up to a week.
Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

Lucky Charms Cupcakes

Happy St. Patrick’s Day!  Celebrate this lucky holiday with these festive, fun Lucky Charms Cupcakes!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

A few years back I made green velvet cupcakes topped with Bailey’s Irish cream frosting for St. Patrick’s Day.  It was way back in 2009, the super early days of blogging.The cupcakes turned out really amazing, but my blogging skills lacked just a little bit.  So, if you’re interested in a little giggle… go check out that post!

These cupcakes, however are a LOT better and this post will be more up to my current day standards of blogging.  Pretty pictures.  Nicely written recipe.  Ya know, the works!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

So to celebrate St. Patrick’s Day this year, I wanted to use that famous lucky cereal with those marshmallows.  You know, Lucky Charms! But, I didn’t want my cupcakes to be like every other Lucky Charms Cupcakes I’d seen on Pinterest.  So, I took what I liked from a few different recipes and combined them to make these!

The bulk of the recipe comes from The Novice Chef.  I really love how she made cereal milk by letting the cereal just hang out in the milk.  You know, like what’s left in the bowl after you eat all the marshmallows and throw out the cereal bits from your Lucky Charms?  That deliciously sweet cereal milk is what’s is used in this recipe for the moisture.  Genius if you ask me.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I was actually out of vanilla extract, but I did have maple extract.  I thought it worked perfectly because the maple added a more breakfasty flavor to the entire cupcake.  Perfect combination with the Lucky Charms.

After baking, I did notice that the cupcakes that had less cereal in them puffed up really high.  Some even had a massively big dome on them.  So, if you want a bigger dome, put LESS cereal in your batter.  And to be honest, if I make these again, they will probably only get about a cup of cereal, at the most.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I’m serving these cupcakes up to the kids at my daughter’s middle school today… a lucky treat for them!

Happy Baking!

Lucky Charms Cupcakes

Lucky Charms Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 35 minutes
Cook Time: 18 minutes
Total Time: 53 minutes

Ingredients

Cupcakes

  • 1 1/4 cup milk
  • 2 1/2 cups Lucky Charms cereal, divided
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 tsp maple extract
  • 1 cup vegetable oil

Frosting

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 2 tsp vanilla extract

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, combine 1 cup Lucky Charms cereal and the milk. Allow to soak for 20-30 minutes. Strain out the cereal & discard. Measure out 1 cup of the milk and discard the rest.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, whisk the eggs. Add the sugar, oil and maple extract and whisk until completely incorporated.
  5. Add the flour mixture in three parts, alternating with the cereal milk. Begin and end with the flour. Mix until the flour is about 90% mixed into the batter.
  6. Gently fold 1 1/2 cups Lucky Charms cereal into the batter so that it is evenly distributed.
  7. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.

Frosting

  1. In a double-boiler over medium high heat, combine the egg whites, sugar and cream of tartar with a whisk.
  2. Constantly whisk the mixture until the sugar has dissolved and the egg whites have become foamy.
  3. Pour the egg mixture into the bowl of your stand mixer. Using the whisk attachment, whisk the eggs on high until stiff peaks form.
  4. Mix in the vanilla extract.
  5. Using a star tip, pipe frosting onto cupcakes
  6. Garnish with Lucky Charms Cereal.

Notes

Recipe originally from The Novice Chef

Sweet Potato Cupcakes with Marshmallow Frosting | JavaCupcake.com

Sweet Potato Cupcakes

These Sweet Potato Cupcakes aren’t your ordinary cupcake! They are filled with cinnamon, nutmeg, brown sugar then are topped with a marshmallow frosting and are sure to please the sweet potato-lover in your life!

Sweet Potato Cupcakes with Marshmallow Frosting | JavaCupcake.com

I am in love with sweet potatoes.   Seriously.  I could probably eat them several times a week with dinner if my family would let me!  hehe  Typically, I just roast them with a little olive oil, salt/pepper and a few assorted herbs.  My husband wants me to add honey – but I think they’re sweet enough without!  And… as a matter of fact, I’m eating sweet potatoes with my lunch as I write this post – left over from last night’s dinner! HA! 🙂

As the holiday’s went on, I noticed sweet potatoes being made into casseroles, pies, donuts and all kinds of delicious goodies.  BUT – I did not sweet a sweet potato cupcake.  So of course, I needed to make one!

Since I had huge success with the pumpkin cupcakes, I thought… why reinvent the wheel?  Why develop a completely new recipe when I’ve already got one that I could adapt for these sweet potato cupcakes!  So… that’s exactly what I did!

Of course, you can’t top sweet potatoes with anything other than marshmallows!  I topped these cupcakes with a light and fluffy marshmallow frosting that’s super simple to make and looks like a white cloud on top of the cupcakes!

Sweet Potato Cupcakes with Marshmallow Frosting | JavaCupcake.com

I hope that you can set aside some time to make these sweet potato cupcakes before the holiday season is over!  They’re really worth the effort not only because of the unique flavors but because they are actually really quite delicious!

Oh… now that I think about it, you should make these for your New Years Eve party!! YES!  You could totally decorate them with fun colors and use liners like the green ones I used from Sweets & Treats Boutique!! YES! Do it!!!  Your friends will be WOWed at your NYE party!

Enjoy!

Sweet Potato Cupcakes

Sweet Potato Cupcakes

Yield: 18 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Sweet Potato Cupcakes

  • 1 2/3 all-purpose cup flour
  • 1/2 light brown sugar, loosely packed
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup sweet potato puree (I used canned with no added spices)
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil

Marshmallow Frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar (sifted before measuring)
  • 1 7oz jar marshmallow fluff/creme
  • 1 tsp vanilla extract
  • 2 Tbsp heavy cream
  • pinch of salt
  • sugar pears or sprinkles, for garnish

Instructions

Cupcakes

  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg and salt until combined. NOTE: Make sure all the brown sugar chunks have been broken up.
  3. In a medium bowl, whisk the eggs until combined. Add the sour cream, sweet potato puree, vanilla extract and oil and whisk until smooth. NOTE: No lumps of sweet potato or sour cream should be left after whisking.
  4. Pour the wet mixture into the dry flour mixture and fold together with a rubber spatula until all the dry has been incorporated into the wet. NOTE: Scrape the bottom and sides of the bowl to sure everything has been combined. DO NOT OVER MIX.
  5. Fill cupcake liners 3/4 full. Once all the liners have been filled, tap the pan on the counter 2-3 times help settle the batter into the cups and release any air bubbles.
  6. Bake for 17-19 minutes or until a toothpick comes out clean.
  7. Leave cupcakes in the pan for 2-3 minutes before removing to a wire rack to cool completely.

Marshmallow Frosting

  1. In the bowl of your stand mixer, cream together the butter and powdered sugar until smooth.
  2. Add the vanilla and marshmallow fluff and beat on high for 1 minute.
  3. Add the heavy cream and beat on high for 2-3 minutes or until light and fluffy.
  4. Toss in the salt and mix until incorporated.
  5. Using a large open star tip, pipe swirls of frosting onto each cupcake.
  6. Garnish with sugar pearls or sprinkles

 

Haystacks

Haystacks are a family-favorite addition to holiday baked goods platters!  Chow mein noodles and marshmallows are covered in chocolate to make these haystacks a fun Christmas cookie!

Chocolate Haystacks on a single white plate.

Easy Chocolate Haystacks Cookie Recipe

I hadn’t had Haystacks since I was a little kid.  And rarely see them at parties nor do any of my friends talk about making them.  I knew I wanted to share them here, as they are such a special recipe in my life. 

There is a handwritten recipe for Haystacks on a piece of binder paper tucked into the back cover of my Betty Crocker Cooky Book.  Handwritten, by me, as a kid – probably not older than 8 or 9 years old. I’ve looked at this recipe every year and I’ve never stopped to really think about what it meant, until this year.  This recipe was a foreshadowing of my life to come as a baker and recipe developer.

Chocolate Haystack treats displayed on a kitchen towel.

Are Chow Mein Noodles Haystacks a No-Bake Recipe?

Yes!  That is one of my favorite things about this recipe.  When you are doing your holiday baking, the oven is typically full of cookies, cakes, and pies.  Being able to whip up something without needing oven space is a must. That’s why I love adding things like this to my no-bake treat list. It definitely doesn’t hurt that they are delicious!

I love making these, marshmallow muddy buddies, chocolate dipped pretzel rods and these chocolate dip spoons and cookies since they don’t require turning on the oven.

Horizontal view of Chocolate Haystacks

Can Kids Make This Recipe for Chocolate Haystacks?

As mentioned above, I started making this as a child, and know it is a great addition to your baked goods list for kids because it is a no-bake and easy recipe for them.  While you will be working with melted chocolate, it is easy to teach kids how to handle it without burning themselves. Much safer than having them at the cooktop or going in and out of the oven with trays of cookies.

My mother’s influence, her love of baking and being in the kitchen, inspired me at a young age to create and make Haystacks.  She encouraged me to write the recipe down and make sure it stays in the cookbook. I knew that someday, I’d need the recipe again.  It’s one of those you want to keep and share with your children because it is easy fun, and of course, yummy.

Collage photos of the steps to make hatstacks at home with your kids.

Tips for Making and Storing Haystacks

Over the years, I have learned how to best make and store these.  Admittedly, however, I rarely have to store them for long! They are always gone in minutes because they are just that good!

When making these, I like to set up a station on my table or counter that is lined with wax paper to drop the “stacks” onto after all ingredients have mixed together.  I let them harden, then gently stack them into a large plastic storage container. You can place them in Ziploc bags, but they tend to get crumbled or broken easily that way.

While I don’t have to refrigerate them, I typically will if I am making them a few days before we plan to serve them.  This keeps them a bit fresher and makes sure no chocolate starts melting when the kitchen heats up as we cook.

Ingredients for Haystacks with chocolate.

Variations on this Haystacks Recipe

My original recipe for Haystacks says you can use butterscotch or peanut butter, but I prefer using chocolate as it is most traditional.  Good quality chocolate really makes these amazing. The best thing about this haystacks recipe is that you can truly make it different with simple changes.

  • Use peanut butter, butterscotch, white chocolate, toffee, peppermint, chocolate mint, pumpkin spice, or even red velvet chips instead of chocolate.  
  • Add chopped peanuts or pecans for more texture. 
  • Make with flavored marshmallows for different flavors.
Haystacks

Haystacks

Yield: 2 dozen haystacks
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 10oz bag Gharidelli 60% cocoa bittersweet chocolate chips
  • 1 Tbsp vegetable oil
  • 7 cups chow mein noodles
  • 2 1/2 oz mini marshmallows (about 1 1/3-1 1/2 cups)

Instructions

  1. Line two cookie sheets with wax paper. Set aside.
  2. In a large pot over medium heat, melt the chocolate the chips and oil together.
  3. Once melted, remove from the heat and add the chow mein noodles and marshmallows. Stir together with a fork.
  4. Drop 2-3 Tbsp into piles on the prepared wax paper.
  5. Allow chocolate to set completely before serving. Store in an air tight container.

S’mores Cupcakes

Last weekend my neighbors had us over for one big BBQ before school started.  Toward the end of the evening, the fire pit was lit and the marshmallows were brought out.  It was S’more time!!!

I couldn’t tell you the last time I had a s’more.  It had probably been years, to be honest.  At first, I wasn’t going to eat one… I was just going to let the kids enjoy it and watch.  But, then my wonderful husband roasted the perfect marshmallow.  You know… golden on the outside, soft and gooey on the middle… perfect.  And, I wanted it.  So, I made him give it to me… smushed next to a hunk of Hershey’s chocolate inbetween two graham crackers.

First bite.  Heaven.  Why don’t we make these more often?  I ended up eating two whole s’mores.  Yeah.  I know, why did I stop at two? haha But… all this s’more goodness got me to thinking about making a s’mores cupcake.  One last tribute to the summer, the neighborhood bbq’s and the amazing deliciousness that is graham cracker, chocolate and marshmallow.

So… this cupcake was born.  The “End of Summer S’mores Cupcake.”  It’s simple in it’s ingredients.  Graham cracker crust, my favorite chocolate cake topped with toasted marshmallow frosting and garnished with a chunk of graham cracker and chocolate… but the flavor is all s’mores!! YUM!

Before the summer is over… make these for your family or neighborhood friends.  One last tribute to summer and all it’s fun!

Enjoy!

S’mores Cupcakes

S’mores Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Chocolate Cupcake

  • 1/2 cup unsalted butter
  • 3/4 cup brewed coffee
  • 1/2 Tbsp espresso powder
  • 1 tsp vanilla
  • 1/4 cup + 2 Tbsp cup dark chocolate cocoa powder
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Graham Cracker Filling

  • 3/4 cups graham cracker crumbs
  • 2 Tbsp unsalted butter, melted
  • 2 tsp sugar

Marshmallow Frosting

  • 1 7oz jar marshmallow fluff/creme
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • pinch of salt
  • 1-2 Tbsp heavy cream/milk

Garnish

  • 1 bar Hershey's chocolate
  • Reserved graham cracker crumbs

Instructions

Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners 3/4 full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Graham Cracker Filling

  1. In a small bowl, combine graham cracker crumbs, butter and sugar. Mix together until completely incorporated.
  2. Reserve 1/4 cup for garnish.

Marshmallow Frosting

  1. Cream together the butter and marshmallow fluff.
  2. Add the sugar, vanilla and salt and mix on high until combined.
  3. Add enough cream until you get your desired consistency.
  4. Beat on high for 5 minutes or until light and fluffy.

Assembly & Garnish

  1. Using an apple corer, remove the center of each cupcake.
  2. Fill each cupcake with the graham cracker filling. Pack the filling tightly into each cupcake by pressing down and adding more until the filling reaches the top.
  3. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  4. Place 1/2 a square of chocolate onto the top of the frosting.
  5. Sprinkle reserved graham cracker filling onto the frosting.
  6. Keep stored in an air tight container up to a week.

 

Left over marshmallow frosting and chocolate?  Make real s’mores!

Mocha Mallow Cookies

Last weekend we had a neighborhood BBQ and of course, it’ was my job to bring dessert.  It’ was 80F degrees, so I didn’t want to spend a ton of time in the kitchen baking.  So, I decided to make cookies… but not just any old plain boring cookies would do.

I recently bought a couple containers of the KRAFT Jet-Puffed Mallow Bits.  If you aren’t familiar with these, they are super mini marshmallows, the kind you’d find in your packets of hot chocolate.  And ya know what? They are PERFECT for cookies!  (PS: They’re perfect for topping cupcakes with too!)  I made S’mores cookies a few days ago and today I’m making a Mocha Mallow cookie with these mini bits of heaven!

I started with a recipe that I’ve seen on several blogs from Annie’s Eats to My Baking Addiction and then put my personal spin on them.  I added the mallow bits, reduced the chocolate chips, added espresso powder and vanilla.   Adding the Mallow Bits was my hubby’s idea.  I think he’s a genius.  The original recipes for this cookie also wanted me to make them giant cookies… but I needed to feed a bunch of people, so I decided to make them a bit smaller so the batter would go further.

They turned out pretty darn yummy.

PS… For the I also made M&M Cookie Bars (which you should make too… cause UHM YUMMMM!)

Mocha Mallow Cookies

Yield: About 4 dozen cookies
Cook Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 cup (18 Tbsp) cold, unsalted butter, cubed
  • 1¼ cup sugar
  • 2 large eggs
  • ½ cup cocoa powder
  • 2¼ cups flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 tsp espresso powder
  • 1½ cups semi-sweet chocolate chips
  • 1 cup Jet-Puffed Mallow Bits

Instructions

  1. Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  3. In the bowl of a stand mixer, cream together the cold butter and sugar about 2 minutes.
  4. Add the eggs and vanilla and continue creaming together until light and fluffy, about 3-4 minutes.
  5. Add the flour mixture and mix on low until just combined.
  6. Add the chocolate chips and Mallow Bits and mix on low until incorporated. NOTE: Dough will be thick and you may need to incorporate the chips and bits by hand.
  7. Drop 1 1/2 inch semi-flat mounds onto a cookie sheet and bake for 8-10 minutes. Refrigerate dough between batches.
  8. Allow cookies to cool 4-5 minutes on cookie sheet before remove to a wire rack to cool.

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