Marshmallow Chocolate Chip Cookies
Marshmallow Chocolate Chip Cookies are large cookies that have marshmallow fluff sandwiched and baked between two chocolate chip cookies for an ooey-gooey twist on the classic cookie.
Servings: 18 cookies
Calories: 436kcal
Ingredients
- 3 ⅓ cups (417 g) all purpose flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1 ¼ cups (2 ½ sticks / 283.5 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (16 ounces / 455 g) semi-sweet chocolate chips
- 1 jar (7 ounces) marshmallow fluff, divided
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, cornstarch, and salt together. Set aside.
- To the bowl of a stand mixer with the paddle attachment, add butter, brown sugar, and granulated sugar. Cream at medium speed for 3-5 minutes, or until light and fluffy.
- Reduce the speed to low. Add the eggs one at a time, mixing until combined. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Mix in the chocolate chips.
- Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape. You should have about 36 cookie dough disks.
- Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of a disk of dough. (You can also add the fluff to a piping bag and pipe dollops onto the dough disk.)
- Place a second dough circle on top of the fluff. Press around the outer edges to firmly seal the disks together. Repeat with the remaining dough disks and fluff. (I had a total of 18 stuffed cookies.)
- Place 2 stuffed cookies onto a lined baking sheet, leaving about 4 inches of space between each cookie. (These cookies are large!)
- Bake for 13-14 minutes, or until the edges are golden brown.
- Let the cookies cool completely on the baking sheets before serving.
Video
Notes
Check out my Fluffernutter Cookies if you want to see a video on how I add marshmallow fluff to the cookie!
Tools used:
Whisk
2-Tablespoon Scoop
Nutrition
Serving: 1cookie | Calories: 436kcal