Chocolate Chip Marshmallow Cookies
Deliciously chewy cookies combining melted chocolate and gooey marshmallows, perfect for gatherings or cozy nights in.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature preferred.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips Can adjust the amount based on preference.
- 1 cup mini marshmallows Regular marshmallows can be used if cut into smaller pieces.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop generous amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For chewier cookies, use more brown sugar. Consider chilling the dough for at least 30 minutes to enhance flavor and texture. Store in an airtight container at room temperature for freshness. Can freeze for up to three months.