Marshmallow Chocolate Chip Cookies

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Not to brag, but I think this marshmallow chocolate chip cookie recipe is perfection! It is easy to make without cutting any corners in quality. The cookie is rich, sugary, and full of chocolate in every bite. Sounds like heaven, right?

The base is for classic chocolate chip cookies. Then I add in marshmallows. It really is that easy. Keep reading to learn the tips and tricks to make the perfect chewy cookie.

I have to warn you, much like my small batch peanut butter cookies or my double chocolate chip M&M cookies, these cookies are also addicting.

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What I love about this recipe, most of the ingredients are probably in your pantry.

• Milk Chocolate Chips - I like to use a mixture of chocolate chunks and mini chocolate chips in this cookie. The mixture of the two chips ensures an equal distribution throughout the cookie while providing thick pops of chocolate. It is important to note, that two types of chips are not necessary. Any sized chocolate chip will work great with this cookie.

• Unsalted Butter - Two things about butter and baking.... 1. Always use unsalted butter. This will allow you to control how much salt is in your recipe. 2. Use cultured, also known as European, butter if possible. This butter is slightly more expensive, however, it adds a richness to your bakes that is unmistakable.

• Marshmallows - I recommend using mini marshmallows for even distribution within the cookie. Large marshmallows overpower the cookie. For all us vegetarians, I recommend using vegan marshmallows. My favorite brand is Dandy. They are plant-based and gelatin-free. You can find them at Sprouts, Whole Foods or Natural Grocers. You can also buy them online.

• Flour - For these cookies, stick with your standard all-purpose flour.

  
  

• Baking powder and baking soda - These two ingredients create the perfect lift and spread you want in a cookie. For best results, make sure that your baking powder and soda are no older than six months. Also, stay away from the baking soda in your refrigerator. While tempting in a pinch, it will make your cookies taste like everything in your fridge. (I can vouch from personal experience.)

When making marshmallow chocolate chip cookies, a few techniques will improve the overall result. While these techniques are unnecessary, I recommend using them as much as possible.

• Creaming wet ingredients for 10 minutes: When making cookies it is important to cream the butter and sugar using a stand mixer for 2-3 minutes. Then add the liquid (egg and vanilla extract) and continue creaming for another 6-7 minutes. This step is key to creating a lighter textured cookie. If using an electric mixer, reduce the time to 1 - 2 minutes and 2 - 3 respectivly.

  
  

• Mix the dry ingredients with the wet ingredients until shaggy: When making cookies or cakes, you want to mix the batter until it is just barely mixed. The batter or dough should look "shaggy". By just barely mixing the flour into the batter, you are restricting the stretching of gluten. This results in a cookie that spreads instead of rises like dough.

  
  

• Refrigerate - Place cookies in the refrigerator for at least one hour prior to baking them. This ensures the perfect spread once the cookies hit the heat of the oven. While this is a great tip, it is not critical. Note: cookie batter can be stored for up to 3 days.

  
  

• Weight vs. Volume - Below you will find two options for the ingredients, volume (imperial) and weight (metric). In the United States, we tend to use volume for recipes. However, in baking, it is always best to be precise. For this reason, I recommend using the weight method. In the recipe below you will find both options for your convenience.

Cause: Warm or melted butter.

Cause: Your oven is probably too hot, causing the butter to melt quickly.

Cause: Too much flour.

Cause: Too much flour.

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You can use the recipe as your base cookie recipe. The base recipe, everything except the marshmallows and chocolate chips, is a versatile cookie base recipe.

Brown Sugar - I wrote this recipe using light brown sugar. However, you can use dark brown sugar as a substitution. It will just give the cookie a slightly heavier feel.

Chips - There are a lot of different baking chips available these days. You can add or substitute caramel, espresso, health, M&M, Butterfinger, or dark chocolate chips. I find the best selection of baking chips at Target.

Nuts - If you would like that extra crunch, add pecans or walnuts to the batter when adding the chips and marshmallows.

If you can keep these marshmallow chocolate chip cookies around longer than a day, here is how I recommend storing them.

• Counter Top- Baked cookies stay fresh at room temperature in an airtight container for up to five days.

  
  

• Refrigerator - Cookie dough can be stored in an airtight container for up to three days.

  
  

• Freezer - To freeze the cookie dough, first line a baking sheet with parchment paper. Roll the cookie dough into cookie-sized balls and place them on a baking sheet. Freeze for one hour. Once the dough balls are frozen, place them in a freezer bag or wrap them tightly with plastic wrap. They can be stored this way for up to 3 months.

  
  

Did you try this recipe? If so, please leave a recipe rating and comment.

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