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Writer's pictureSarah's Kitchen

Marshmallow Chocolate Chip Cookies

Introducing my favorite ever cookie recipe: Marshmallow Chocolate Chip cookies. If I could, I would dive into that marshmallow puddle. But eating them is just as good! This marshmallow cookie is not that different from a normal CC cookie, just an addition of a marshmallow and some molasses (YUM!).


My favorite things to look for in a cookie is how golden brown it is, the amount of chocolate chips, how oily it is, and it's texture. This cookie is a very golden beauty, has the PERFECT amount of chocolate chips, is not oily compared to most cookies, AND has a crackly exterior with the softest texture on the inside. It's honestly a dream.




To make this cookie you only need 10 ingredients!


  • Unsalted butter: High-quality butter takes your cookie from amateur to "oh-my-god this is the best ever". They type of butter you use could really make or break your cookie so be on the lookout for that!


  • Granulated sugar + light brown sugar: Using a combination of the two sugars really deepens the flavor of the cookie. Brown sugar also makes the cookies more golden and allows for its soft texture.


  • Egg: The egg helps to prevent your cookie from tasting cakey and instead keeps it nice and soft.


  • Vanilla: Vanilla adds the "oomph" you look for in every cookie recipe. Using a high quality one will take your cookie to the next level.


  • All-purpose flour: Flour plays a major role on the texture of the cookie. The more you add or take away flour, the more crispier or chewier it will become.


  • Baking powder: This ingredient is something I normally wouldn't use in cookies but surprisingly it created a soft, thick cookie that spread more which I was totally into!


  • Salt: I normally don't like to add too much salt to my cookie recipes, or other recipes for that matter but it does help in keeping the sweetness down a notch.


  • Chocolate chips: This is my favorite thing to say when a recipe involves chocolate: "There really really is a difference between high quality chocolate and off-brand chocolates." You will instantly notice that it is richer in flavor and smoother in texture.


  • Molasses: On it's own, this ingredient is something I never thought I'd put in cookies. But it intensifies the flavors in the cookie just like the brown sugar and for that reason I LOVE IT!


You'll then need 1 more ingredient to turn your perfect cookie to the next level:


  • Marshmallows: This ingredient is what makes this recipe different from those normal old cookies.



Put it all together and you got yourself the perfect treat!




F.A.Q:


Why are my chocolate chip cookies tough?


This could result because of two things: either you over-baked them, or you over-mixed the dough before putting them in the oven. As for over-mixing, this is very preventable. After adding flour to your dough, mix only until combined. It's okay to have flour on the sides of your bowl because you can fold that in. Over-mixing the dough causes more gluten to form resulting in a hard or tough cookie.


How long can I store these chocolate chip cookies?

As with any baked good, these cookies are at their best when they are freshly baked. They do begin to get stale by the second day at room temperature. They can also stay in the refrigerator but only for around 2-3 days. They will not taste as fresh as they would be on day 1. You can however, freeze the cookie dough for 2-3 months. That way, you can bake them the day your heart desires, you just have to add the marshmallows.



How do you know when to take the cookies out of the oven?


I highly suggest taking them out when the sides are golden brown and right when it has puffed up a little. When making cookies, them out before you think they're ready. Cookies continue to bake after they come out of the oven. If you take out the cookies when they are slightly under-baked, they will continue to bake while they're cooling and will be PERFECT. On the other hand taking them out when they're over-baked will cause them to bake further when they come out of the oven leaving a super super crunchy cookie. Not what we're looking for.



I really hope you all enjoy this recipe as much as me and my family do. Happy baking!


-Sarah <3



If you try this recipe be sure to tag me on Instagram @sarahskitchenofficial

 

Recipe Details:


Yield: 12 servings

Time spent

Prep time: 20 minutes | Cook time: 12 minutes | Total time: 32 minutes

 

Ingredients:

  • 1 cup butter (room temperature)

  • 1/4 cup granulated sugar

  • 1 cup light brown sugar

  • 1 egg

  • 1 1/2 tsp vanilla

  • 1 1/2 cup flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 cup chocolate chips

  • 1 tsp molasses

  • 6 marshmallows (cut in half)


Instructions

  1. In a stand mixer, whisk the butter and both sugars at med-high speed until pale and fluffy.

  2. In a small bowl, beat the egg and vanilla together. Add to the creamed butter and whisk until combined.

  3. Add your molasses to the mixture and whisk again until incorporated.

  4. In a medium mixing bowl, combine your flour, baking soda, and salt. Mix until combined.

  5. In 1/3 cup increments, pour your flour into the mixture. Stop when everything is just combined and it becomes dough-like. Be careful not to over-mix as that can create a tough cookie.

  6. Add your chocolate chips to the dough and fold them in.

  7. Using an ice-cream scooper (or any other spoon), scoop out the dough and roll them into balls. Place the balls on a baking sheet topped with parchment paper.

  8. Using your thumb, press into the ball to form a cavity (a hold doesn't puncture through the other side of the ball), and place half of your marshmallow right into it. Cover the outer part of the marshmallow with the dough so that it fits snugly into the cookie.

  9. When you are ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes or until the edges are golden brown. Allow to cool on baking sheet for at least 5 minutes before transferring to a cooling rack.

Tips

  • After you add flour to your mixture, do not over-mix I repeat do not over-mix! Over-mixing WILL be the cause of a tough or hard cookie. Simply mix until everything is combined, nothing more.

  • When you bake, switch the cookie pan halfway through baking time. This will allow for the cookies to bake evenly.

  • Take the cookies as out earlier rather than later, I cannot stress how many times I've messed up cookie batches because of this. It could make your cookies crispier but also harder. When you take the cookies out of the oven, they do continue to bake while they're cooling.

  • I recommend placing the cookie dough in the refrigerator for an hour before baking, this will solidify the fats meaning the cookie will spread less. You could skip this skip if you prefer flatter cookies.

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