Made with "JIFFY" Cookie Base Mix.
This Recipe Uses:
"JIFFY" Cookie Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Cookie Base Mix | 2½ lb | 5 lb |
| Butter, unsalted softened | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Sugar | 1/4 cup (1¾ oz) | 1/2 cup (3½ oz) |
| Eggs | 2 | 4 |
| All-Purpose Flour | 1 cup (4¼ oz) | 2 cups (8½ oz) |
| Cream of Tartar | 1 tsp | 2 tsp |
| Vanilla Extract | 1/2 tsp | 1 tsp |
| Water | 1/2 cup (4 oz) | 1 cup (8 oz) |
| TOASTED MARSHMALLOW BUTTERCREAM | ||
| Butter, unsalted, softened | 2 cups (16 oz) | 4 cups (2 lb) |
| Powdered Sugar | 6 cups (1½ lb) | 12 cups (3 lb) |
| Mini Marshmallows | 4 cups (6 oz) | 8 cups (12 oz) |
| Milk | 1/4 cup (2 oz) | 1/2 cup (4 oz) |
| Salt | 1/2 tsp | 1 tsp |
| CHOCOLATE GANACHE | ||
| Heavy Cream | 3/4 cup (6 oz) | 1½ cups (12 oz) |
| Dark Chocolate | 1 cup (6 oz) | 2 cups (12 oz) |
| GRAHAM CRACKER CRUMBLE | ||
| Graham Crackers, crushed | 2 cups (7 oz) | 4 cups (14 oz) |
| Butter, unsalted, melted | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Sugar | 2 Tbsp | 1/4 cup (1¾ oz) |
| Salt | 1 tsp | 2 tsp |
| INSTRUCTIONS | |
| COOKIE DOUGH | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Cream butter and sugar on low speed* for 1 minute. Add in eggs until blended. |
| 3 | In separate bowl, combine Cookie Base Mix, flour, cream of tartar, and vanilla extract. |
| 4 | On low speed*, add the dry mix to the creamed mixture, alternating with water until incorporated. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on low speed* for 1 more minute. |
| 7 | Scale onto greased or paper-lined pan. |
| 8 | Bake according to the table below. |
| TOASTED MARSHMALLOW BUTTERCREAM | |
| 1 | Cream butter on medium speed** for 3 minutes. |
| 2 | Add powdered sugar two cups at a time, scraping the bowl between each addition. |
| 3 | Toast marshmallows with a torch until they are golden brown or blackened, according to your preference. Note: The more blackened the marshmallows are, the stronger marshmallow flavor they will have in the buttercream. |
| 4 | Add heavy cream, toasted marshmallows, and salt to the creamed butter and powdered sugar mixture. Mix on low speed* for 1 minute to combine. |
| 5 | Blend on medium speed** for 3 - 5 minutes or until mixture is light and fluffy. |
| CHOCOLATE GANACHE | |
| 1 | Bring heavy cream to a boil. |
| 2 | Pour heavy cream over dark chocolate in a bowl. |
| 3 | Combine using a rubber spatula. |
| GRAHAM CRACKER CRUMBLE | |
| 1 | Combine all ingredients. |
| 2 | Scale onto greased or paper-lined pan |
| 3 | Bake according to the table below. Set aside and let cool. |
| BUILDING COOKIES | |
| 1 | Using a round tip, pipe buttercream onto cooled cookie to cover cookie. |
| 2 | Drizzle with chocolate ganache. |
| 3 | Sprinkle with graham cracker crumble. |
| 4 | Repeat for remaining cookies. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Cookie Dough #30 scoop (1.4 oz) | 325°F 9 - 13 minutes | 375°F 11 - 15 minutes | 80 |
| Graham Cracker Crumble | 325°F 3 - 5 minutes | 375°F 3 - 5 minutes | 5¼ cups |
Baking time may vary depending on the oven and oven load
* Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
* *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
