I'm not sure if you've noticed, but lately I'm having a (sort of) minor obsession with no bake cookies. Well, no bake desserts of all sorts. I'm not confining my obsession to cookies alone. These are cookies, but I made more another no bake dessert this weekend that is not cookies, just to tease you a little with what's to come. I'm not sure where my fixation came from. Maybe it's because summer's pretty much here and I don't want to use the oven as much, but that's never stopped me in the past. Maybe it's just because no bake desserts are by their nature quick, easy, and generally really tasty. I'm all about all those things.
These cookies are not what you usually think of when you think of typical no bake cookies, at least no typical in the texture category. These were much better on the second day once they had a chance to set up completely and dry out a little. Drying out is usually not a positive thing with desserts, but these needed it. My husband (who's back home again) was the most weirded out by the texture. He thinks it was the fact that these were so soft and also filled with fluffy marshmallows. Those two things registered in his brain as the cookies needing to be cooked. They were already cooked, though, just not baked, and after a couple of hours I think they were just plain heaven and the kids agree with me.
Melt some butter in a saucepan and stir in some sugar. Then add some eggs and stir until the mixture gets bubbly and thickens up a bit.
After you cook the mixture it looks like this. No, it's not color enhanced. It really does turn really bright yellow. Let it cool off for a bit.
Stir in vanilla extract, graham cracker crumbs, mini marshmallows, and some chopped nuts. I used cashews, but you could use whatever floats your boat. Drop onto waxed paper and let the cookies set for a couple of hours.
makes about 3 dozen cookies
1/2 cup butter
1 cup sugar
2 beaten eggs
1 tsp vanilla extract
1 1/2 to 1 3/4 cup graham cracker crumbs
2 cups miniature marshmallows
3/4 cup chopped nuts
In a medium saucepan, melt the butter. As soon as the butter is melted, stir in the sugar. Remove the pan from the heat and whisk in the eggs slowly. Return the pan to the heat and whisk constantly over medium heat until the mixture is bubbly and thickened. Remove from the heat and let stand for 30 minutes or until room temperature, stirring once or twice.
Stir in the vanilla, followed by the graham cracker crumbs. Once combined, stir in the chopped nuts. Add more graham cracker crumbs if the mixture is too wet. Drop by rounded teaspoonfuls onto waxed paper. Let stand for at least 2 hours, or until set.