Chocolate Chip Marshmallow Cookies
These chocolate chip marshmallow cookies are melt-in-your-mouth perfection! Chocolate chip cookies are topped with chocolate dipped marshmallows that add a s’mores flavor that is ooey, gooey, and so delicious!
Ingredients
For the Cookie Dough
- 1 ¼ cups All purpose flour
- ½ teaspoon Baking soda
- 1 pinch Salt
- ½ cup Butter - soft
- ½ cup Granulated sugar
- ½ teaspoon Vanilla
- 1 large Egg yolk
- 1 cup Chocolate chips
- 12 large marshmallows - cut in half
For the Chocolate Glaze
- 75 grams Dark chocolate
- ¼ tablespoon Butter
Instructions
- Pre-heat the oven to 375F (190C) and line a cookie sheet with parchment paper.
- In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- In another medium bowl cream together the butter and sugar for 2-3 minutes or until light and fluffy. Add the egg yolk and vanilla extract and beat to combine.
- Add the dry ingredients and beat. Fold in the chocolate chips with a spatula or a wooden spoon. Wrap the bowl in plastic and chill it for about 1 hour.
- Take the dough out of the fridge and roll it in golf sized balls. Place the balls on a parchment paper lined cookie sheet, flatten with the bottom of a glass. Dip the glass in water or flour so it doesn't stick to the dough. Chill in the fridge while the oven is pre-heating.
- Bake the cookies for approximately 9-11 minutes or until lightly golden.
- Melt the chocolate with the butter in a Bain Marie. Remove from the stove when the chocolate has completely melted and let it cool.
- Dip half the marshmallow in melted chocolate and place the not dipped part immediately on top of a warm cookie. Let cool completely before serving. Enjoy!
Notes
Store leftover cookies in an airtight container at room temperature for about a week.
Freeze freshly baked cookies by letting the cookies cool completely, then place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw and enjoy!
You can also freeze unbaked cookie dough! After making dough balls, place on a parchment lined baking sheet and freeze. After the balls are frozen, transfer them to a freezer safe bag and freeze for up to three months. Thaw and proceed with the recipe.
Nutrition
Calories: 329kcalCarbohydrates: 39gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 17mgSodium: 151mgPotassium: 153mgFiber: 2gSugar: 24gVitamin A: 378IUVitamin C: 0.02mgCalcium: 27mgIron: 2mg
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