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Tearing apart of marshmallow chocolate chip cookie.

Chocolate Chip Marshmallow Cookies

Liz Mincin
The ultimate chocolate chip marshmallow treat! These cookies are soft chocolate chip with a touch of sticky marshmallow. A fun twist on the classic chocolate chip cookie.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling and Cooling 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 233 kcal

Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup superfine granulated sugar or caster sugar
  • ½ cup light brown sugar (muscovado) firmly packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cup all purpose flour or plain flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 5 oz chocolate chips
  • 2 oz mini marshmallows

Instructions
 

  • Begin by creaming the butter and sugars together in a large mixing bowl. Blend these until they are light and well combined.
  • Add the egg and beat to combine, followed by the vanilla.
  • Then sift in the dry ingredients (the flour, baking soda and salt). Mix these into the butter with a spatula until you form a dough.
  • Add the chocolate chips and mix to distribute.
  • Using a scoop, spoon out portions of the dough. I like to use an OXO #40 scoop, but a tablespoon will also work - you're looking for roughly 1½-2 tablespoon portions. Form this into a ball and then make an indentation in the top. Press two mini marshmallows into the centre of the dough ball and reform the ball leaving the marshmallows peaking out of the top.
  • Place the dough balls on a lined tray and chill in the refrigerator for at least 1 hour. Meanwhile preheat the oven to 350°F (175C/155C Fan). Line baking sheets with parchment paper or silicone baking mats.
  • After an hour, place the balls of dough spaced out on the prepared baking sheets, with the marshmallows on top. Leave about 2" between the balls for them to spread.
  • Bake in the preheated oven for 10 minutes, then add a few extra mini marshmallows to the top of each cookie, before continuing to bake for about 5 minutes until the edges are starting to go golden.
  • Remove from the oven and allow to cool on the baking tray for 5-10 minutes until firm enough to transfer to a wire rack to cool.

Notes

See the blog post for further tips about baking with marshmallows and timing the addition of extra mini marshmallows to the top.

Nutrition

Calories: 233kcalCarbohydrates: 35.2gProtein: 3.4gFat: 8.9gSaturated Fat: 5.6gCholesterol: 28mgSodium: 168mgPotassium: 68mgFiber: 0.9gSugar: 17gCalcium: 27mgIron: 1mg
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