I was in the baking aisle at Target a couple weeks ago intending to get the supplies to make some cookies for my bbq when I spotted them…marshmallows.
Since my friends that were coming over all had toddlers, roasting marshmallows wouldn’t be the safest thing to do but I realized then at that very moment that I could bring a lil marshmallow action to my cookies…hence the chocolate chip marshmallow cookie was born.
They aren’t my prettiest cookie but what they lack in looks they make up for it in taste. They are awesome. You won’t be disappointed.
I may need to try this as a skillet cookie at some point. That and maybe top it with some marshmallow ice cream. YUM. But to be honest they taste pretty darn good all by themselves too. Perfect for a summer barbecue or any time you have a cookie craving that needs to be resolved.
Love,
Lauren
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 ½ ounces) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 ½ sticks ( 1 ¼ cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 11 oz milk chocolate chips
- 5 oz of marshmallows
- sea salt
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips and marshmallows in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours (or up to 72 hours).
- 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 4. Shape the dough into 1 inch size balls (approximately the size of a golf ball) and set onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake for approximately 10 to 12 minutes in the oven...until partially baked and soft. Do not worry if cookie looks slightly under-baked, it will continue baking outside the oven. Transfer sheet to a wire rack for 10 minutes or so. Then carefully transfer cookie to a baking rack.
- Yields 30 - 36 cookies based upon slight variations in size and how much cookie dough is eaten before you bake the cookies:).