As an expert chef who has honed my baking skills, I’m excited to share this recipe for irresistible Marshmallow Chocolate Chip Cookies. With a chewy oatmeal base chock-full of chocolate chips and fluffy mini marshmallows, they combine comforting flavors reminiscent of campfire s’mores.
The interplay of textures between the crunchy edges, fudgy chips, sticky marshmallows, and tender center makes each bite a marvel. I’ll provide tips for achieving the perfectly chewy yet lightly crisp cookie and “how to incorporate the mix-ins” so they don’t sink or burn.
Kids and adults alike will delight in these marshmallow chocolate chip cookies. Wrap them up for care packages or a handmade gift from the kitchen. Serve warm with cold milk or ice cream for some decadence. Once you master this recipe, you can swap in your favorite mix-ins like M&Ms, toffee, or peanut butter chips. For those of you who love cookie recipes as much as I do, you might want to check out other delightful recipes here.
Marshmallow Chocolate Chip Cookies
Equipment
- Mixing bowls
- Electric mixer
- Parchment paper
- Baking sheets
- Spatula
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1⁄2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Procedure
- Preheat the oven to 325°F, and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt In a medium bowl.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs and vanilla.
- Gradually mix in the dry ingredients until just combined. Fold in the oats, chocolate chips, and marshmallows.
- Scoop 1.5-2 tablespoon-sized balls of dough onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 13-15 minutes, rotating sheets halfway through. Cookies will be lightly golden brown on the edges.
- ss=”yoast-text-mark”>le=”font-weight: 400;”> Allow marshmallow chocolate chip cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Tips and Tricks About Marshmallow Chocolate Chip Cookies
With years of cookie baking under my belt, here are my pro tips:
- Use an ice cream scoop for quick, evenly sized dough balls that bake consistently.
- Underbake just slightly for the soft, chewy interior. The residual heat will finish the baking.
- Add the marshmallows halfway through mixing to prevent them from melting into the dough. </span>
- Store these marshmallow chocolate chip cookies in an airtight container in a room for up to 1 week. Freeze dough balls for longer keeping.
- Mix in peanut butter or Nutella swirls for delightful pockets of flavor.
Conclusion
This recipe
provides delectable marshmallow chocolate chip cookies any time the craving strikes. With my guidance, you can achieve the perfect soft and chewy texture with crunchy edges and melty mix-ins in every bite.
Make this classic your own by switching up the mix-ins or additions to create a custom cookie. Gift a batch or keep it all to yourself – just be prepared for requests for this irresistible recipe once your friends and family get a taste!
