Marshmallow Chocolate Chip Cookies

“Gooey, chewy Marshmallow Chocolate Chip Cookies are calling your name! A classic chocolate chip cookie loaded with chocolate chunks and marshmallows. This recipe makes four dozen so you have lots to share with friends!"

- The Delicious Spoon

Marshmallows

key ingredient:

Ingredients:

– unsalted butter melted and cooled – granulated sugar – light brown sugar lightly packed – egg – egg yolk – vanilla – all-purpose flour – baking soda – cornstarch – salt – semi-sweet chocolate chunks or chips – cup mini marshmallows divided

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Marshmallow Chocolate Chip Cookies

Yield

4 Dozen

Course

Dessert,  Treat, Treat

prep time

15 Minutes

Cuisine

North American

1. In a large bowl add the melted and cooled butter, granulated sugar and brown sugar and beat with a hand mixer or stand mixer for about 2 minutes.

Instructions:

2. Add in the egg, egg yolk and vanilla and continue to mix until smooth and creamy.

Instructions:

3. Place a large sieve over the bowl and add the flour, baking powder, cornstarch and salt. Use a spoon to work the dry ingredients through the sieve and into the wet ingredients below.

Instructions:

4. Use a spoon to mix the dry ingredients into the wet ingredients just until blended. Then add in the chocolate chips and most of the marshmallows reserving a 1/2 cup of marshmallows for later. Mix until evenly distributed.

Instructions:

5. Cover the cookie dough with plastic wrap or a tight fitting lid and place in the fridge to cool overnight or for 8 about hours and not more than 72 hours.

Instructions:

6. When ready to bake remove the cookie dough from the fridge and let it come to room temperature or warm enough to scoop into balls. Preheat the oven to 350 F and then scoop rounded tablespoons of cookie dough and place on a parchment lined baking sheet.

Instructions:

7. Bake for 12-15 minutes removing them from the oven about 2 minutes before they are done. When you remove the cookies before baking is ended add a few of the remaining marshmallows to the top of the cookies and then place bake in the oven to finish baking.

Instructions:

8. When the cookies are golden brown remove them from the oven and let them rest on the cookie sheet for a few minutes before transferring to a cooling rack.

Instructions:

9. Store in a tightly sealed container for up to 5 days or freeze for up to 3 months.

Instructions:

Visit The Delicious Spoon for more notes and tips on making the BEST Marshmallow Chocolate Chip Cookies!

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Enjoy!

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