Chocolate Chip Marshmallow Cookies
Serves 625 mins prep30 mins cook
These chocolate chip cookies stuffed to the brim with gooey, sweet, marshmallow fluff. But no fear, they are not super sticky, require no chill time, and will not spread like crazy. They are perfection and fool proof!
0 servings
What you need
Instructions
0 Preheat the oven to [wprm-temperature value="350" unit="F"] and center your oven rack. Prepare a cookie sheet with a non-stick mat or parchment paper. 1 In a large bowl add the melted butter, and brown sugar. Whisk until smooth 2 Add in the egg and vanilla extract. Whisk for 2 to 3 minutes until the mixture has lightened in color 3 Add the all purpose flour, baking soda, salt, and corn starch. Fold until almost all the dry ingredients have been incorporated. 4 Pour in the semi-sweet chocolate chips. Fold until completely incorporated. 5 Take a scoop of the dough (about 2 tablespoons) and flatten it into a round, thin, and flat disk. Do this 6 more times and place on the prepared cookie sheets. These cookies do not spread but still need a little space between each of them. 6 Using a spoon, scoop 1 tablespoon of frozen marshmallow fluff and place it in the center of each of the cookie disks. Be sure you do not get the marshmallow fluff on the outer perimeter of the cookie disks. 7 Take another scoop of cookie dough (about 1 to 2 tablespoons) and flatten it into another disk. Place on top of your marshmallow fluff cookie disks and form them. Be gentle to not create holes where the fluff could seep out. 10 Sprinkle flaked Kosher salt on top of the cookies. 8 Bake for 8 to 10 minutes. 9 Allow the cookies to cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and allow them to cool to room temperature.View original recipe