Chocolate Chip and Marshmallow Cookies
Indulge in the festive magic of December with Chocolate Chip and Marshmallow Cookies! As winter settles in, I love to savor nostalgic and comforting freshly baked Chocolate Chip cookies. And this year I am adding a sweet bonus, marshmallows!
These are not your ordinary batch of chocolate chip cookies. Packed with yummy chocolate chips and pillowy marshmallows, the chocolate chips add richness to each bite, while the marshmallows add their sweet gooey texture. In the bustling holiday spirit, these cookies are a testament to comfort and joy, an invitation to savor the magic of the season.
Why I Made This Recipe
These cookies are a magical blend of chocolate and marshmallow reminiscent of one of my favorite fireside treats, s’mores! While many cookie recipes include marshmallows I enjoy this one because it’s super easy to make.
This recipe is a great way to elevate that package of store-bought chocolate chip cookie dough balls! While, in this recipe, I make the dough from scratch, you can skip that step altogether!
So, roll up your sleeves and join us in the kitchen for a baking adventure that promises to elevate your winter delights.
Ingredients
- unsalted butter
- granulated sugar
- packed brown sugar
- egg
- vanilla extract
- all-purpose flour
- baking soda
- kosher salt
- chocolate chips – I use semi-sweet chocolate chips
- Marshmallows – option to use three mini marshmallows instead of one regular-size marshmallow
- option for extra chocolate chips to place over the top of the cookie before baking
How To Make This Recipe
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
- Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
- Bake for 9 to 11 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Storing Suggestions
To store cookies with marshmallows, follow these steps:
Cool Completely: Allow the cookies to cool completely on wire racks before attempting to store them.
Layering: If you need to stack the cookies, place a piece of parchment paper between the layers to prevent the marshmallow from sticking to the bottom of the cookies above.
Airtight Container: Store the cookies in an airtight container to maintain their freshness. I like Caraway Glass Food Containers.
Room Temperature or Refrigeration: You may store these cookies with marshmallows at room temperature for a few days. To extend the cookie shelf life, refrigerate for up to a week.
Freezing: Freeze these cookies, in an air-tight container or freezer bag for 3 to 6 months.
Love This Cookie Recipe? Check Out These Desserts!
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Chocolate Chip and Marshmallow Cookies
Equipment
- 1 Baking Sheet
- 1 parchment paper
- 1 wire cooling rack
- 1 large bowl
- 1 Small bowl
- 1 hand mixer with beaters
- 1 rubber spatula
- measuring cups and spoons
Ingredients
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 16 marshmallows
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
- Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
- Bake for 9 to 11 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Video
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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