Recipe by Zach Rhoad and Mike Hammond
Photo by Grant L. Gursky
½ tsp baking soda
½ cup butter, softened
1 Tbsp corn starch
½ tsp salt
2 tsp vanilla extract
½ cup brown sugar
1 cup chocolate chips, semi-sweet
1 1/3 cup flour
1 bag marshmallows, mini
1 cup sugar
Ice cream, preferred flavors
Combine butter, brown and white sugar and mix until well combined. Beat in eggs and then add vanilla extract and salt. Mix thoroughly. In another bowl, add flour, baking soda and corn starch. Sift dry ingredients gradually into the wet ingredients and stir until combined.
Heat barbecue to 350° and grease two cookie sheets.
Roll dough into 12 balls, using about 2 Tbsp for each. Place on sheets about 2-3” apart.
Bake for 20 minutes or until cookies become golden brown. Allow cookies to cool to desired temperature, then begin to build your sandwich from the bottom up.
Starting with a cookie face- down, add scoop(s) of ice cream, a second cookie as a topper and marshmallows. Finish with choice of toppings, such as chocolate syrup, graham cracker crumbles or more marshmallows.