Infused Marsh(mellow) Caramel Cookies

Infused Marsh(mellow) Caramel Cookies


2 cups all-purpose cake flour

½  teaspoon baking soda

¼  teaspoon baking powder

½  teaspoon salt

¾  cup infused butter

1 cup packed brown sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

½  cups semisweet chocolate

½  cup salted caramel chips

1 cup mini marshmallows

1 cup chopped nuts ( pecans and walnuts are our favorites!)



Preheat the oven to 325 degrees

In a medium bowl, cream together the butter, and brown sugar until well blended.

Mix the wet ingredients

Beat in the vanilla, egg, and egg yolk until light and creamy. When it changes in color to a bit lighter that's when you know you've reached the right consistency.

Sift and Mix

Sift together the flour, baking soda and salt. Then mix in the sifted ingredients until just blended. Stir in the nuts, marshmallows, and both kinds of chips by hand using a utensil.

Place onto parchment paper.

Grease cookie sheets or line with parchment paper. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake and enjoy!

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. You now have amazing brown cookies infused to perfection. To accurately dose every serving of the cookies, make sure to use tCheck, the first home infusion potency tester.



Leave a comment