Chocolate Chip Marshmallow Cookies
Gooey marshmallows and rich chocolate chips combine in these delightful cookies perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Use room temperature for better creaming.
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs Large eggs preferred.
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chocolate chips Mix of semi-sweet and milk chocolate for variation.
- 1 cup mini marshmallows Regular marshmallows can be used if cut into smaller pieces.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two 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. Stir in the vanilla extract until fully incorporated.
Mixing Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Finalizing Dough
- Gently fold in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown, but the centers still appear soft.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm for the best experience, and consider pairing with a glass of milk or ice cream for a delightful treat. Store in an airtight container at room temperature for up to five days, or freeze for longer storage.