Chocolate Chunk Marshmallow Cookies
These chocolate chunk marshmallow cookies are chubby, chewy, crispy on the edges. Ooey gooey from the marshmallows and there's a chocolate in every bite because of the chocolate chunks.
Ingredients
- 130 g (1 cup, spoon and leveled) all-purpose flour
- 70 g (1/2 cup, spoon and leveled) bread flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 113 g butter softened to room temperature
- 158 g (3/4 cup, packed) brown sugar
- 58 g (1/4 cup) white sugar
- 1 egg
- 1 tsp vanilla extract
- 150 g dark chocolate cut into chunks
- 80 g regular size marshmallows (minis are perfect, too)
Instructions
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Preheat oven to 350 F. Line a baking sheet with parchment paper. Set aide.
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In a bowl, add flours, baking soda, baking powder and salt. Set aside.
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In another bowl, add softened butter, brown sugar, white sugar. Beat until well combined.
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Add egg and vanilla, beat again until combined.
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Add dry ingredients and mix everything using a rubber spatula.
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Add chocolate chunks and marshmallows. Mix again.
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Cover the bowl with a cling wrap and keep in the fridge for two hours or until chilled. This can be kept overnight, too.
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When ready to bake, scoop out about 2 inches balls and place on the prepared baking sheet. Make sure to place the cookie doughs about 2 inches apart from each other.
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Bake for about 12-13 minutes or until bottom and edges turn brown, making sure to rotate the pan halfway through baking.
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Let stay in the baking sheet for 5 minutes before moving to a cooling rack to cool completely.
Recipe Notes
Notes:
If you form the cookie dough into a smaller size, you may need to lessen the baking time (about 8-10 minutes).
Remeber that ovens are not created equal, so please watch your cookies carefully. Also, maybe we are using different measuring cups. Please have time to look at my notes.
This recipe can make 12-16 cookies, depending on the size of the cookie dough.