Description of this recipe: Indulge in the irresistible combination of gooey marshmallows, rich chocolate chips, and a perfectly chewy cookie base. These Chocolate Chip Marshmallow Cookies are a delightful twist on the classic treat, offering a symphony of textures and flavors in every bite. Get ready for a crowd-pleasing sensation that will have everyone reaching for seconds (and thirds!).
Why you will love this recipe: These cookies are more than just a dessert; they’re an experience! The warm, melted marshmallows create a delightful gooeyness that perfectly complements the bittersweet chocolate chips. The soft, chewy cookie base provides a comforting foundation, while the slightly crispy edges add a satisfying crunch. What’s even better? They’re surprisingly easy to make, requiring only simple ingredients and a few straightforward steps. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are guaranteed to bring joy to your kitchen and smiles to your loved ones. Their unique combination of textures and flavors makes them stand out from ordinary cookies, ensuring they become a beloved family favorite. Prepare to be amazed by the sheer simplicity and incredible taste of these Chocolate Chip Marshmallow Cookies! They’re fun to make, even more fun to eat, and perfect for sharing (or not!).
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) salted butter, softened at room temperature
- ¾ cup granulated sugar
- ¾ cup (packed) brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 10 ounces chocolate chips (dark, semi-sweet, or milk – your choice!)
- 1 ½ cups mini marshmallows
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly and achieve that perfect golden-brown color. Prepare a baking sheet by lining it with foil, parchment paper, or a silicone mat. Alternatively, you can use nonstick baking spray. This will prevent the cookies from sticking and make cleanup a breeze. Using parchment paper or a silicone mat is highly recommended for easy removal and preventing excessive browning on the bottom.
Step 2: If you prefer your marshmallows to retain their shape during baking (optional), place them in the freezer now! Freezing the marshmallows helps them to hold their form better and prevents them from melting excessively into the dough. This will result in more distinct pockets of marshmallow goodness in your finished cookies. This step is optional, so if you like the melty, gooey marshmallow effect, feel free to skip it.
Step 3: In a small bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures that the baking soda is evenly distributed throughout the flour, resulting in a consistent rise and texture in the cookies. The salt enhances the flavors of the other ingredients, creating a more balanced and delicious cookie. Sifting the dry ingredients is also a great way to ensure a lighter texture.
Step 4: In a large mixing bowl, add the softened butter and both sugars (granulated and brown sugar). Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed for 1-2 minutes, or until light and fluffy. This process incorporates air into the mixture, which contributes to the soft and chewy texture of the cookies. Make sure your butter is properly softened, but not melted, for the best results.
Step 5: To the creamed sugar mixture, add the vanilla extract and both eggs (at room temperature). Mix on medium speed for 1 minute, or until well combined. Room temperature eggs incorporate more easily into the batter, resulting in a smoother and more uniform dough. Vanilla extract enhances the overall flavor profile of the cookies, adding a touch of warmth and sweetness.
Step 6: Gradually add half of the flour mixture to the wet ingredients and beat on low to medium speed until just combined. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring that all ingredients are evenly incorporated. Be careful not to overmix at this stage, as overmixing can lead to tough cookies.
Step 7: Add the remaining flour mixture and beat on low to medium speed until the dough is completely combined. Use the rubber spatula to scrape down the sides of the bowl again. The dough should be soft and slightly sticky. If the dough seems too dry, add a teaspoon of milk or water at a time until it reaches the desired consistency.
Step 8: Reserve a small handful of chocolate chips and marshmallows if you want to add some on top of the cookies just before baking for a visually appealing finish. Add the remaining chocolate chips and mini marshmallows to the cookie dough. Using a rubber spatula or wooden spoon, gently stir to evenly distribute them throughout the dough. Avoid overmixing at this stage, as it can cause the marshmallows to break down and melt prematurely.
Step 9: Using a spoon or cookie scoop, scoop out approximately 1.5 tablespoons of cookie dough. Try to grab an even amount of dough that contains a good mix of chocolate chips and marshmallows in each cookie. Roll the dough into a ball in your hand and place it on the prepared baking sheet, leaving enough space between each cookie for spreading during baking.
Step 10: If you reserved some chocolate chips and marshmallows, gently press them into the tops of the dough balls. This will create a more visually appealing cookie and ensure that there are plenty of visible chocolate chips and marshmallows on each cookie. Now, gently press each dough ball about halfway down with the palm of your hand. This will help the cookies bake evenly and prevent them from becoming too puffy.
Step 11: Repeat until you have 12 cookies evenly spaced on the baking sheet. Baking in batches prevents overcrowding and ensures that each cookie bakes evenly.
Step 12: Bake in the preheated 350°F (175°C) oven for 9-11 minutes. The baking time may vary depending on your oven, so keep a close eye on the cookies. Remove them from the oven when the bottoms are just turning brown with a slight golden edge. The marshmallows will be melty and slightly browned.
Step 13: Let the cookies cool on the baking sheet for 5 minutes. This allows the cookies to set up slightly and prevents them from breaking apart when you try to move them. Using a spatula, carefully move them to a wire rack to continue cooling completely.
Step 14: Enjoy the Chocolate Chip Marshmallow Cookies while they are still warm but set so they don’t fall apart. These cookies are best enjoyed fresh, when the marshmallows are still gooey and the chocolate chips are melted.
Step 15: Store any leftover cookies in an airtight container with a tight-fitting lid. Place them in a cool, dry place to store for up to 5 days. However, be warned: they probably won’t last that long! These cookies are so delicious that they are likely to disappear quickly.
COOKING Rating: Easy
Serving Suggestions:
- Serve warm with a glass of cold milk for the ultimate comfort food experience.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy as a sweet treat with a cup of hot coffee or tea.
- Pack in lunchboxes or take on picnics for a delightful snack on the go.
- Share with friends and family for a guaranteed crowd-pleaser.
Tips:
- For extra gooey marshmallows, use fresh marshmallows and don’t freeze them.
- If you prefer a more pronounced chocolate flavor, use dark chocolate chips or add a tablespoon of cocoa powder to the dry ingredients.
- For a nutty flavor, add ½ cup of chopped nuts, such as walnuts or pecans, to the dough.
- To prevent the cookies from spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
- Use a cookie scoop to ensure that all the cookies are the same size, resulting in even baking.
- Don’t overbake the cookies, as they will continue to cook on the baking sheet after they are removed from the oven.
- If you want to add a touch of elegance, drizzle the cooled cookies with melted chocolate.
Prep Time: 15 minutes Cook Time: 9-11 minutes Total Time: 24-26 minutes
Nutritional Information (per cookie, approximate): Calories: 220 Protein: 3g Sodium: 120mg
Conclusion:
These Chocolate Chip Marshmallow Cookies are a delightful twist on a classic favorite. The combination of gooey marshmallows, rich chocolate chips, and a soft, chewy cookie base is simply irresistible. With their easy preparation and crowd-pleasing flavor, these cookies are perfect for any occasion. Whether you’re baking for a special event or simply craving a sweet treat, these cookies are guaranteed to bring joy to your kitchen and smiles to your loved ones. So, gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Chocolate Chip Marshmallow Cookies! They are so good, they are guaranteed to disappear quickly.
Questions and Answers about this recipe:
- Can I use unsalted butter instead of salted butter? Yes, you can use unsalted butter. However, you may want to add an extra 1/4 teaspoon of salt to the dry ingredients to compensate for the lack of salt in the butter. Salt enhances the flavor of the cookies and balances the sweetness.
- Can I use different types of chocolate chips? Absolutely! Feel free to experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, white chocolate, or even peanut butter chips. You can also use a combination of different chocolate chips for a more complex flavor profile.
- Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you are ready to bake the cookies, let the dough sit at room temperature for about 30 minutes to soften slightly before scooping and baking.
- Can I freeze the baked cookies? Yes, you can freeze the baked cookies. Allow the cookies to cool completely before placing them in an airtight container or freezer bag. The cookies can be stored in the freezer for up to 2 months. When you are ready to eat them, thaw the cookies at room temperature for about 30 minutes.
- What can I do if my cookies are spreading too much? If your cookies are spreading too much during baking, try chilling the dough in the refrigerator for 30 minutes before scooping and baking. This will help to firm up the butter and prevent the cookies from spreading excessively. You can also try using a slightly higher oven temperature, such as 375°F (190°C), to help the cookies set up more quickly. Also make sure you are using the correct measurements of ingredients, especially butter and sugar. Too much butter or sugar can cause the cookies to spread.
