Soft and Chewy Chocolate Chip Marshmallow Cookies

I decided to share another cookie recipe. They’re just like the regular soft and chewy chocolate chip cookies except with the addition of mini marshmallows. I’ve had a jar of marshmallows in my drawer for some time now, so I decided to make good use out of them. The cookies turned out perfect. The combination of sweet marshmallows with dark chocolate chips is amazing. The recipe was adapted from here. 

Ingredients (for about 3 dozen):

2 1/4 cups all-purpose flour

1/2 tsp baking soda (or 1 tsp of baking powder)

1 tsp salt

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

2 tsp pure vanilla extract (or 1 tsp vanilla sugar)*

2 large eggs

2 cups dark chocolate chips

2/3 cup small marshmallows

Directions:

1. Preheat the oven to 350 degrees F (180 degrees C).
2. In a small bowl, whisk together the flour, baking powder/soda, and salt. *You can add vanilla sugar if you’re using that instead of vanilla extract. Set aside.
3. In a large bowl, combine the butter with both sugars; beat on medium speed until light and fluffy. While continuing to beat, add the eggs one by one.
   
   
4. Add flour mixture; mix until just combined.
5. Stir in the chocolate chips and marshmallows. Tightly cover the cookie dough with plastic wrap and refrigerate for about 6 hours.
   
6. Using two teaspoons place small portions of cookie dough (about the size of a ping pong ball) on a baking sheet lined with parchment paper, spacing them about two inches (5 cm) apart from each other on all sides.
   
7. Bake for about 10 minutes. Allow the cookies to cool for a couple of minutes before transferring them on another plate.

​