Vanilla Marshmallows Chocolate Chip Cookies
Soft, chewy cookies packed with gooey vanilla marshmallows and rich chocolate chips.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla bean paste
- 1 1/4 cups bittersweet chocolate chips
- 1 cup mini dehydrated vanilla marshmallows
- Additional mini dehydrated vanilla marshmallows for topping
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg, egg yolk, and vanilla bean paste to the butter mixture and mix until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms and no dry streaks remain.
- Fold in the bittersweet chocolate chips and mini dehydrated vanilla marshmallows until evenly distributed.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes until firm enough to scoop and roll.
- Roll about 1 1/2 tablespoons of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 minutes, until the cookies are puffed and the edges are just beginning to set while centers remain soft.
- Quickly press a few additional mini dehydrated vanilla marshmallows on top of each cookie, then return the sheets to the oven.
- Bake for 2 to 3 more minutes, until the edges are light golden and the marshmallows on top are just melted.
- Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough to keep the marshmallows tucked inside the cookies and prevent excessive spreading.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months.