These chocolate chip marshmallow cookies are as dreamy as they sound. Decadent chocolate chip cookies with crisp edges and soft centers, stuffed with gooey marshmallow.
2cupschocolate chips + extra for topping(I used semisweet)
24regular-sizedmarshmallows
Instructions
Cream together butter and sugars for 1 minutes. Add in eggs and vanilla and continue creaming for 3 minutes until the mixture has paled in color and is light and fluffy.
Add in salt, baking powder, baking soda, and flour. Mix until flour has disappeared, do not over mix.
Stir in chocolate chips until evenly dispersed. Cover dough with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or silicone baking mats (crucial so marshmallow doesn’t stick).
Scoop 3-4 tablespoon of dough and then flatten with your hand. Place whole marshmallow in the center and wrap the dough up around the sides of the marshmallow, leaving only the top of the marshmallow exposed. Make sure no marshmallow is peeking through the dough on the bottom or sides.
Place cookie dough balls on lined baking sheet make sure to give the cookies lots of room to spread. I put about 6 on a large baking sheet. Bake for 10-12 minutes.
Let cookies cool for 10 minutes before transferring to a cooling rack. If your cookies are spreading too much you can either freeze the dough with the marshmallow inside for 10 minutes before baking or use just half a marshmallow instead of a whole marshmallow. Yields 22-24 cookies.