Chocolate Chip Marshmallow Cookies
Delightful cookies combining rich chocolate, gooey marshmallows, and a chewy cookie base. Perfect for satisfying any sweet tooth.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy mixing.
- 1 cup brown sugar Packed brown sugar adds moisture and flavor.
- 1/2 cup granulated sugar
- 2 large eggs Best if at room temperature.
- 1 teaspoon vanilla extract For added flavor.
- 3 cups all-purpose flour Spoon and level for accurate measurement.
- 1/2 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
Add-ins
- 2 cups semi-sweet chocolate chips Use high-quality chocolate for best results.
- 1 cup mini marshmallows Adds gooey texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, blending until fully combined.
- Stir in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each for spreading.
Baking
- Bake for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe bag, separated by parchment paper.