Chocolate Chip Marshmallow Cookies
These chocolate chip marshmallow cookies are loaded with melty chocolate chips and ooey-gooey mini marshmallows! They have crisp edges and perfectly chewy, soft centers. There's no mixer or special equipment needed, making this the perfect sweet treat for bakers of every skill level.
Equipment
- 2 cookie sheets lined with parchment paper
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Ingredients
- 113 grams unsalted butter melted
- 100 grams brown sugar light or dark
- 85 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 170 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 140 grams semi-sweet chocolate chips
- 50 grams mini marshmallows
Instructions
- First, whisk the melted butter, brown sugar, and granulated sugar together vigorously in a large mixing bowl until well combined.113 grams unsalted butter, 100 grams brown sugar, 85 grams granulated sugar
- Add the egg, egg yolk, and vanilla extract. Mix well.1 large egg, 1 egg yolk, 1 tablespoon vanilla extract
- Add in the flour, baking soda, and salt to the wet ingredients. Fold with a rubber spatula until a few dry streaks of flour are left.170 grams all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Gently fold in the chocolate chips and mini marshmallows.140 grams semi-sweet chocolate chips, 50 grams mini marshmallows
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. While the dough chills, preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper.
- Use a medium cookie scoop and roll 2 tablespoons of dough into balls. Place on the baking sheet 2-3 inches apart. Press a few extra chocolate chips and marshmallows into the tops of each dough ball.
- Bake the cookies for 9-11 minutes or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Once the cookies are completely cool, sprinkle with sea salt if desired and enjoy!
Video
Notes
Measure the flour in grams with a digital food scale or by using the spoon and level method for the best results.
Storage: Store cooled baked cookies an airtight container or ziplock bag at room temperature for up to 5 days.
Freezing: Make sure the cookies are cool and transfer to a freezer-safe bag. Freeze for up to 3 months. Reheat in the microwave for 20 seconds or in a 300°F/150°C oven for 5-7 minutes.
You can also freeze cookie dough. Follow the recipe through Step 4 and chill the dough for an hour. Scoop cookie dough balls on a lined baking sheet and freeze for 2 hours or until frozen solid. Transfer to a freezer bag and freeze for up to 3 months. Bake as normal adding 1-2 extra minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 204kcalCarbohydrates: 26.8gProtein: 2.3gFat: 9.8gSaturated Fat: 5.8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.7gTrans Fat: 0.2gCholesterol: 38.1mgSodium: 117.6mgPotassium: 77.5mgFiber: 1gSugar: 16.5gVitamin A: 211.9IUCalcium: 17.2mgIron: 1.2mg
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