Monday, August 27, 2012

Chocolate Chip Marshmallow Avocado Cookies

We are less than a month away from the official start to fall, so in these last few weeks of summer let's pack as much "summer" fun stuff in as possible...

I plan on wearing as much white as possible this week...don't judge.

This week, is also the week, in DC to pack in those free outdoor last movie night in Crystal City tonight and only one more Jazz in the Sculpture Garden Friday.

In the next few weeks before my favorite summer produce is out of season again, I plan on stuffing myself with blueberries, peaches, plums, tomatoes and zucchini.

Plum tart to come later this week.

It is also time get one more beach trip in, before Florida is the only option.

Its the time of year to ride your bike as often as possible, because pretty soon it will just be too cold to be comfortable.  

The question then is what are you going to do in these last few weeks of summer?

And well its always a good time to eat and try new chocolate chip cookie recipes.  With my goal of trying new healthier recipes, a found this one and decided to give it a try since I still had half an avocado leftover from making the gluten-free chocolate avocado cupcakes.  These cookies are super cakey and delicious.  Although they still do have several tablespoons of butter in them, with this recipe you are able to cut out an entire stick of it.  Trust me you really don't miss it, and no one will know  these cookies have avocado in them until you tell them.  Give them a try when you too are feeling the need to be just a bit healthier.  Enjoy!

Butter and avocado...cream together.

Add in the sugar, eggs and vanilla.

Then come the dry ingredients.

Flatten the dough just a bit using your finger tip, because these cookies don't spread.

Chocolate Chip Marshmallow Avocado Cookies: (recipe adapted from The Hill Country Cook)

6 tablespoons unsalted butter, softened
1/2 cup avocado (1 small avocado or 1/2 large avocado)
3/4 cups white sugar
3/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup marshmallows (optional)
2/3 cup semi-sweet chocolate chips

1.  Preheat the oven to 350 degrees F.

2.  In a large mixing bowl, cream together avocado, butter and sugars until light and fluffy.

3.  Then whisk in the eggs and vanilla extract until well combined.

4.  Next, in a medium sized mixing bowl, whisk together the flour, salt, baking powder and soda.  Then the dry ingredients to the wet one cup at a time.  Fold in the chocolate chips and marshmallows.

5.  Using a cookie scoop or tablespoon, scoop dough into balls and flatten slightly with damp finger tips.  (Note: These cookies do not spread out.) Bake at 350 degrees for 11-13 minutes until golden brown.  Enjoy!

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