Chocolate Chip Marshmallow Cookies
User Reviews
5
Chocolate Chip Marshmallow Cookies
Description
These cookies start with room temperature butter creamed with brown and granulated sugars until smooth. An egg and vanilla are added before folding in all-purpose or gluten-free flour with baking soda for leavening. Chocolate pieces and mini marshmallows are folded into the thick dough, which is chilled for an hour to firm up. When baking, dough balls are scooped onto parchment-lined pans with visible marshmallows placed face up to prevent sticking and burning.
The cookies bake at 350°F for 9 to 11 minutes until just set in the middle and lightly golden around edges, ensuring a soft, gooey texture with melty marshmallow patches. Cooling on the pan helps them firm slightly for easier handling. The result is a cookie with rich chocolate flavor and sweet marshmallow melty pockets.
These cookies can be stored covered at room temperature for up to 4 days, refrigerated up to 7 days, or frozen for up to 2 months. Using room-temperature butter or briefly softening it in the microwave helps achieve proper dough texture. Both regular and gluten-free flours work well with this recipe.
Ingredients
- 6 tbsp butter room temperature
- ¾ cup brown sugar tightly packed
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp baking soda
- 1 cup chocolate or chocolate chips, chunks
- ½ cup mini marshmallows
Instructions
- In a stand mixer, beat butter, brown sugar and granulated sugar for 1 minute or until no clumps of butter remain.
- Then, add in egg and vanilla extract. Stir to combine.
- Add gluten free flour and baking soda to mixing bowl. Stir to combine. Dough will be thick.
- Fold in chocolate chunks and mini marshmallows.
- Place bowl in fridge for 1 hour.
- Then, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use cookie scoop to drop balls of dough onto lined pan. After forming the balls of dough, place any visible marshmallows face up. Marshmallows on the undersides of cookies might stick to the pan. Space cookies out at least 2 inches to allow for spreading.
- Bake for 9 to 11 minutes or until cookies are just set in the middle and slightly golden along the edges.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack to finish cooling.
Notes
- Place marshmallows face up on cookies before baking to prevent sticking or burning on the pan.
- Use room temperature butter; if needed, soften slightly in the microwave for 7 to 8 seconds.
- Both all-purpose and gluten-free flour blends are suitable for the dough.
- Bake cookies until the centers are just set to keep them gooey.
- Allow cookies to cool on the baking pan for 10 minutes before transferring to a rack.
- Store cookies covered at room temperature up to 4 days, refrigerate up to 7 days, or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 123mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 161IU | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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