Chocolate Chip Marshmallow Cookies
Delightful cookies combining chewy chocolatey goodness with a burst of marshmallow flavor, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Softened for easy mixing.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour Measure correctly for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows Can substitute with regular marshmallows, cut smaller.
- 1/2 cup chopped nuts or additional chocolate chips Optional for topping.
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, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- If desired, sprinkle additional chocolate chips or chopped nuts on top of the dough balls.
- Bake for 10-12 minutes until the edges are golden brown, but the centers are slightly undercooked.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Notes
For best results, measure flour correctly and consider chilling the dough for 30 minutes before baking. Allow cookies to cool slightly before transferring them to retain their chewy texture.