Marshmallow Chocolate Chip Cookies
Welcome to KimBakesMeHappy! Looking to make something extra special? Then these chocolate chip cookies with a sweet little upgrade are for you! Chocolate chips with mini marshmallows give you these gooey, toasty, s’mores vibes in every bite…
Good chocolate chip cookies need time, and unfortunately this recipe is no different. I realized that the cookie dough needs to be refrigerated for at least 12 hours, to be sure you get those gooey centers these cookies are famous for. I promise you, they are worth the wait. Happy baking!
Marshmallow Chocolate Chip Cookies
Course: Sweets8
cookies10
minutes2
minutes12
minutes12 ½
hoursSoft, gooey & irresistible. This is my version of the classic chocolate chip cookie with a twist. Crunchy from the outside, soft and chewy from the inside. The mini marshmallows melt into little clouds of caramelized sweetness, which give the cookies those extra gooey pockets of sweet and toasty magic.
Ingredients
170 g butter
225 g flour
2 tsp cornstarch
¼ tsp baking powder
⅓ tsp baking soda
⅓ tsp salt
150 g light brown sugar
75 g granulated sugar
1 whole egg + 1 egg yolk
1 tsp vanilla extract
150 g dark chocolate chips
100 g milk chocolate chips
40 g mini marshmallows & some extra for decorating
Instructions
- Melt the butter in a sauce pan. Then, let it simmer over medium high heat for about 5 minutes, while stirring in between, until it gets really foamy, brownish and smells nutty. Pour the butter into a heatproof bowl and let it cool for at least half an hour.
- Add the sugars to the butter and mix with a wooden spoon. Add the egg, yolk and vanilla extract and mix again.
- Combine the dry ingredients in a separate bowl, then add to the wet mixture. Mix until the flour is just incorporated.
- Fold in the chocolate chips and mini marshmallows.
- Cool the dough for 12 – 24 hours. Shape them into balls before cooling, since the dough will be really hard after cooling. Be sure to cover the dough good so it doesn’t dry out in the fridge.
- Bake the cooled cookies in 2 batches of 4 at 180°C conventional or 170°C fan-forced for 15 minutes, then add some more marshmallows on top and bake for another 2 minutes.
- Straight after you get the cookies out of the oven, you can reshape them easily if desired with a spoon or spatula, to get perfectly round cookies.
- Let them cool down on the tray for 20 minutes so they get the chance to firm up and the outside gets that perfect crunch.
- Now is the perfect time to attack!
Notes
- The perfect moment (in my opinion) to eat these cookies is 20 minutes after they get out of the oven. This is when the inside is still warm with molten chocolate but the outside already developed a crunch. I have to admit though, eating them completely cooled down is a different kind of perfect as well. That is, if they survive it that long… 😉
- If not eaten directly, these cookies stay very fresh for at least a couple of days when stored in an airtight container. Make sure to let the cookies completely cool down before storing them!
