Marshmallow Chocolate Chip Cookies Recipe

Butter: Provides richness and helps achieve a tender texture.

Brown sugar: Adds moisture and a deep caramel flavor.

Granulated sugar: Contributes to the sweetness and helps with the cookie's structure.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.

All-purpose flour: Forms the base of the cookie dough, providing structure.

Baking soda: Acts as a leavening agent, helping the cookies rise.

Salt: Balances the sweetness and enhances the flavors.

Chocolate chips: Adds bursts of chocolatey goodness throughout the cookies.

Mini marshmallows: Create gooey pockets of sweetness in every bite.

When creaming together the butter, brown sugar, and granulated sugar, ensure the butter is at room temperature. This allows it to blend more smoothly with the sugars, creating a light and fluffy mixture that will result in a better texture for your cookies. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too soft.

• butter - Substitute with margarine: Margarine can be used as a 1:1 substitute for butter and provides a similar texture and flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and moisture content, making it a good alternative.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but use ¾ cup of honey for every cup of sugar and reduce other liquids by ¼ cup.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This works well as a binder in cookies.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor. Use half the amount as it is stronger.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used, but it will make the cookies denser. Use 1:1 but consider adding a bit more liquid.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda, but omit the salt.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different flavor profile.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative with a similar texture and sweetness.

• mini marshmallows - Substitute with marshmallow fluff: Use the same amount by weight. Marshmallow fluff will provide a similar sweetness and gooey texture.

• To keep your cookies fresh and delightful, store them in an airtight container at room temperature. They should remain soft and chewy for up to a week.
• For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored this way for up to three months.
• If you prefer to freeze the cookie dough instead, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When you're ready to bake, simply add a couple of extra minutes to the baking time.
• To enjoy your frozen cookies, allow them to thaw at room temperature for about 15-20 minutes. For a freshly baked taste, you can also warm them in a preheated oven at 300°F (150°C) for about 5 minutes.
• If you find that your cookies have become a bit too hard, place a slice of bread in the container with them. The bread will help to soften the cookies by releasing moisture.
• For an extra touch of indulgence, consider drizzling some melted chocolate over the cooled cookies before storing them. This not only enhances the flavor but also adds a decorative element.
• When storing cookies with marshmallows, be mindful that the marshmallows can become sticky over time. To prevent this, you can place a piece of parchment paper between layers of cookies in your storage container.
• If you want to keep your cookies soft and chewy, avoid storing them in the refrigerator, as this can cause them to dry out and lose their delightful texture.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes, or until the chocolate chips are melty and the marshmallows are gooey again.
  5. Allow them to cool slightly before enjoying.

• Microwave Method:

  1. Place a cookie on a microwave-safe plate.
  2. Cover the cookie with a damp paper towel to keep it moist.
  3. Microwave on medium power for 10-15 seconds. Check the cookie and add more time if needed, in 5-second increments.
  4. Let it sit for a few seconds before eating to avoid burning your mouth with hot chocolate chips.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cookies on a small baking tray.
  3. Heat for about 5-7 minutes, checking frequently to ensure they don’t overcook.
  4. Remove and let them cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookies in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.
  4. Allow them to cool for a minute before enjoying.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the cookies in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.
  4. Remove from the skillet and let them cool slightly before eating.

• Oven: Preheat to 350°F (175°C) to bake the cookies to perfection.

• Mixing bowl: Use to cream together the butter, brown sugar, and granulated sugar, and to mix in the other ingredients.

• Electric mixer: Ideal for creaming the butter and sugars until smooth and for beating in the eggs.

• Measuring cups: Essential for accurately measuring the flour, sugars, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like baking soda, salt, and vanilla extract.

• Spatula: Handy for folding in the chocolate chips and mini marshmallows.

• Baking sheets: Use to drop the cookie dough onto for baking.

• Wire rack: Allows the cookies to cool completely after baking.

• Spoon or cookie scoop: Useful for dropping rounded spoonfuls of dough onto the baking sheets.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth and quick process.

Use a stand mixer: A stand mixer can cream the butter and sugars faster than by hand, saving you time.

Chill the dough: If you have time, chill the cookie dough for 30 minutes. This makes it easier to handle and speeds up the baking process.

Line baking sheets: Use parchment paper or silicone baking mats to line your baking sheets. This reduces cleanup time.

Batch baking: Bake multiple cookie sheets at once if your oven allows. Rotate them halfway through for even baking.