Chocolate Chip Marshmallow Cookies Recipe
Chocolate Chip Marshmallow Cookies combine the classic flavor of chocolate chips with the chewy, gooey texture of marshmallows. This recipe creates soft, thick cookies, featuring a perfect balance of sweetness and texture. The marshmallows melt into the dough, adding a delightful, fluffy bite that complements the rich chocolate chips.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Baking tray
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- ½ cup brown sugar packed
- ¼ cup white granulated sugar
- ½ cup 115g unsalted butter, softened
- 1 egg room temperature
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp corn starch cornflour
- ½ tsp baking soda bicarbonate of soda
- ¼ tsp salt
- ¾ cup chocolate chips semi-sweet or milk
- ½ cup mini marshmallows
Instructions
Step 1 – Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and creamy. This should take about 2-3 minutes using an electric mixer on medium speed.
Step 2 – Add the Egg and Vanilla
- Crack in the egg and pour in the vanilla extract. Mix until well combined and smooth. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
Step 3 – Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, corn starch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed (or by hand) until a dough starts to form.
Step 4 – Fold in the Good Stuff
- Gently fold in the chocolate chips and mini marshmallows with a rubber spatula. Make sure they’re evenly distributed throughout the dough. The marshmallows may get sticky, but that’s what makes these cookies gooey and delicious.
Step 5 – Chill (Optional but Recommended)
- If you have time, chill the dough in the fridge for 20-30 minutes. This helps prevent the cookies from spreading too much and enhances flavor.
Step 6 – Bake
- Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart. Bake for 10-12 minutes or until the edges are golden and the centers look slightly under baked. The marshmallows will melt and bubble a bit – that’s the magic.
Notes
❖ Marshmallow Melting: Be mindful that the marshmallows may melt slightly during baking, creating gooey pockets of sweetness in the cookies. Let them cool on the baking sheet to help them set properly.
❖ Butter Temperature: Make sure the butter is softened but not melted for the best texture. Softened butter ensures the dough is light and fluffy, leading to tender cookies.
❖ Customization: Feel free to mix in other add-ins like nuts, white chocolate chips, or dried fruit for a personalized twist on these cookies.