Marshmallow Chocolate Chip Cookies
User Reviews
5
Marshmallow Chocolate Chip Cookies
Description
Marshmallow Chocolate Chip Cookies mix common baking ingredients like all-purpose flour, baking soda, and salt with softened butter, sugars, vanilla, and an egg to create a smooth dough. Chocolate chips are folded in, and mini marshmallows are pressed onto the cookie dough balls before baking. Baking at 375°F (190°C) for 8 to 10 minutes produces cookies with a golden edge and chewy centers; if marshmallows melt away, adding some fresh ones right after baking preserves their texture on top.
The interplay of melted semi-sweet chocolate and slightly toasted marshmallows adds a distinctive texture and flavor combination. The chewiness from the underbaked centers balances the sweet, soft marshmallows and chocolate chips, providing varied textures in each bite. The vanilla extract enhances the overall flavor without overpowering it.
These cookies suit informal baking occasions or snack times, offering a sweet treat with familiar ingredients and an added marshmallow twist. The recipe suggests slightly underbaking cookies to maintain the chewy texture, which improves the eating experience. Using softened butter or grated butter softened at room temperature helps achieve the right dough consistency.
The notes advise not to overbake and provide a shortcut using store-bought cookie dough plus chocolate chips and marshmallows for convenience. Also, if using salted butter, additional salt is unnecessary. These practical tips help adapt the recipe based on available ingredients and preferred texture.
Ingredients
- 1 ¼ cups all-purpose flour 150g, plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened 1 stick, 115g
- 6 tablespoons brown sugar packed
- 6 tablespoons sugar granulated white
- 1 teaspoon vanilla extract or almond extract
- 1 egg
- 1 cup chocolate chips 175g, 6 ounces, semi-sweet
- ½ cup mini marshmallows 60g
Instructions
- Preheat the oven to 375°F/190°C.
- Stir the flour, baking soda and salt in a small bowl. Set aside.
- Add the butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
- Beat in the eggs, one at a time, then beat in the vanilla.
- Gradually beat in the flour mixture.
- Gently stir in the chocolate chips.
- Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart. Press a few mini marshmallows onto each cookie.
- Bake for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
- Tip: if the marshmallows melt away when baking, add a few to each cookie immediately after taking them out of the oven.
Notes
- Avoid overbaking to keep the cookies chewy and tender in the center.
- For quicker preparation, you can use pre-made cookie dough combined with chocolate chips and mini marshmallows.
- If using salted butter, omit extra salt in the dough to balance flavors.
- If your butter is not softened, grate it and let it sit briefly to reach room temperature.
- If marshmallows melt completely during baking, press a few onto the warm cookies right after they come out of the oven for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 107mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 132IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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