Best Chips Ahoy Warm Smores Recipes
WARM S'MORES
For delicious warm, coconutty s'mores without the campfire, try this sweet idea using the microwave. (Or serve 'em chilled. Up to you!)
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place 8 cookies, flat-sides up, on microwaveable plate; top with next 3 ingredients.
- Microwave on HIGH 30 sec. or until chocolate is almost melted. Cover with remaining cookies; press down lightly to secure. Microwave 30 sec. or until cookies are warmed and chocolate and marshmallows are melted.
- Serve warm. Or, cover and refrigerate 5 to 10 min. or until filling is set.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 12 g, Protein 1 g
CHIPS AHOY! WARM S'MORES RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 4
Steps:
- Preheat oven to 350. Place 8 cookies, flat sides up, on baking sheet. Top evenly with chocolate, coconut and marshmallows. Bake 4 minutes. cover each with second cookie, flat side down, to make sandwich. Continue baking 2-4 minutes or until cookies are warmed and chocolate and marshmallows are melted. Serve warm, or cover and refrigerate 5-10 minutes or until filling is set.
CHIPS AHOY! WARM S'MORES
Make and share this Chips Ahoy! Warm S'mores recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 13m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*. Place 8 of the cookies, flat side up, on foil-covered baking sheet. Top evenly with chocolate, coconut, and marshmallows.
- Bake 4 minutes. Cover each with second cookie, flat side down, to make sandwich. Continue baking 2 to 4 minutes or until cookies are warmed and chocolate and marshmallows are melted.
- Serve warm, or cover and refrigerate 5 to 10 minutes or until filling is set.
Nutrition Facts : Calories 196.4, Fat 11.3, SaturatedFat 4, Cholesterol 10.2, Sodium 118.4, Carbohydrate 24.5, Fiber 1.3, Sugar 4.8, Protein 2.2
CHIPS AHOY!
I'm a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go for the cake section. This isn't to say, however, that the preeminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy! And not those late-issue, M&M-flecked monstrosities, either. I'm talking the real-deal original flavor, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie.
Yield makes 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
- Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 1/2 inches apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.
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