Marshmallow Chocolate Chip Cookies
These cookies feature a delightful combination of chocolate and marshmallow, offering a soft, chewy texture with gooey pockets of melted marshmallow, perfect for sharing.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Use room temperature for a creamier dough.
- 1 cup brown sugar Enhances moisture and richness.
- 1/2 cup granulated sugar Adds sweetness.
- 2 large eggs Use at room temperature.
- 1 teaspoon vanilla extract For flavor.
- 2 1/2 cups all-purpose flour For the structure.
- 1 teaspoon baking soda For leavening.
- 1/2 teaspoon salt Balances sweetness.
- 1 cup chocolate chips Use high-quality chocolate.
- 1 cup mini marshmallows For gooeyness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C), ensuring it's fully heated for even baking.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and well-combined.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt until blended.
- Gradually blend the dry mixture into the creamed mixture until just combined; be careful not to overmix.
- Gently fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each scoop for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Use dark chocolate chips for a richer flavor or sprinkle sea salt on top to enhance flavors. Store leftover cookies in an airtight container for up to a week.