When it comes to these Gooey Marshmallow Chocolate Chip Cookies, there’s not much that can be said. Extra thick, but soft, these cookies are the perfect sweet treat for any sweet tooth and a glass of milk is far from cliche with this batch.
I’ve never met someone who didn’t enjoy a good chocolate chip cookie. OK, I’m sure that someone doesn’t enjoy it, but I never met them. Haha. Although I’m not a huge chocolate fan myself, I do love chocolate chip cookies. Weird, right? Honestly, I’m not sure if it’s because chocolate chip cookies are just THAT good, but they are a YES in my book.
Thus far, I’ve made a few chocolate chip cookies on several occasions, however, this recipe is one of my favorites. My other favorite is the Chunky Vegan Chocolate Chip + Pretzel Cookies I made a few months ago which were by far the best and yes, they are VEGAN! Now, with Valentine’s Day being just one day away, I think that these cookies would be so great as a sweet treat for your loved one. Plus, you can always cut them into heart shaped cookies if that’s your thing!
Speaking of Valentin’s Day, I recently created a post on awesome breakfast ideas for the big V-day! The Red Velvet Bacon Waffles were a real hit from my Valentine’s Day Breakfast Sweets post. These loaded bacon waffles will be sure to put a smile on your sweetheart’s face.
However, if you’re looking for something a little less traditional, you can try these:
The best thing about these cookies is that I use brown sugar which is my most favorite type of sugar to use in cookies. There’s just something great about the molasses that the brown sugar has when it comes to making my cookies sweet and tender. With this recipe, I first tried incorporating the marshmallows inside of my batter, however, the gooey-ness of the marshmallows caused my cookies to loose their shape and it was a complete mess. OMG! So, I tested them again and re-tested them again to get the perfect cookie! Alas—to create the best version of these chocolate chip cookies, I discovered that it was best to stick the marshmallows inside each cookie about 2 minutes before they were done. This prevents the cookies from losing their shape and it also allows the marshmallows to melt at just the right consistency.
Another amazing secret ingredient that I use in this recipe is cornstarch, which gives these cookies a nice lift. This was based on my inspiration from Sally’s Baking Addiction which is one my top favorite food bloggers! Her genius idea to add cornstarch to her cookies was absolutely phenomenal. They really do give these cookies a nice lift and ‘sturdiness’ to them without compromising their softness and gooey-ness. Overall, this recipe won’t disappoint even the most traditional chocolate chip eater. Add a nice glass of milk (Cashew or Coconut milk for me!) and you’ve got yourself a real treat! Enjoy the recipe below.
Gooey Marshmallow Chocolate Chip Cookies
When it comes to these Gooey Marshmallow Chocolate Chip Cookies, there's not much that can be said. Extra thick, but soft, these cookies are the perfect sweet treat for any sweet tooth and a glass of milk is far from cliche with this batch.
- 2 cups organic all-purpose flour
- 2 tsps cornstarch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup pure cane sugar
- 3/4 cup organic brown sugar
- 3/4 cup unsalted butter, room temp. (Usually 1 1/2 sticks)
- 2 tsps vanilla extract
- 1 large egg, room temp.
- 1 cup semi-sweet chocolate chips
- 1/2 Ghirardelli chocolate bar, coarsely chopped
- 1/2 cup mini marshmallows
Using an electric stand mixer (fitted with a paddle attachment), cream together the softened butter and both sugars on medium speed until smooth, about 2 minutes. Next, add the eggs and mix on high until well combined (for another 1 minute). Be sure to scrape down the sides and bottom of the bowl if needed. Finally, add the vanilla extract, mixing everything on high speed until combined. Set aside.
Now, in a large bowl, toss together the all-purpose flour, baking soda, cornstarch, and sea salt. Add the dry ingredients to the wet ingredients and mix on low until fully combined.
Add the chocolate chips and mix for about 5 seconds until well incorporated.
Cover the dough tightly with plastic wrap and chill for at least 1 hour in the refrigerator (or 30 minutes in the freezer).
Remove the cookie dough from the refrigerator and allow it to sit a bit at room temperature (about 10 minutes). Preheat oven to 350 degrees Fahrenheit and line 2 large baking sheets with parchment paper or silicone baking mats.
Once chilled, work the dough with your hands, rolling them into individual balls, about 1.5 Tbsps of dough each.
Then bake the cookies for about 10-11 minutes, until barely golden brown around the edges. **NOTE: About 2-3 minutes before cookies are finished, add marshmallows and chopped chocolate bar pieces to each cookie by gently inserting them.**
**NOTE: They will look extremely soft when you remove them from the oven, but allowing them to cool for 5 minutes on the cookie sheet will make them set.** Next, transfer the cookies to a cooling rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.