Description
A crisp-edged, tender-centered cookie with a molten marshmallow core, elevating a classic dessert with a delightful surprise.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 cups (340 g) semisweet chocolate chips or chopped chocolate
- 12 large marshmallows (or 24–36 mini marshmallows), room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and both sugars until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
- Fold the dry mixture into the butter mixture until just combined; avoid overmixing.
- Incorporate the chocolate chips evenly into the dough.
- Portion the dough into 12 mounds, flatten each into a disk, and place a marshmallow in the center of half.
- Cover each filled disk with another disk, sealing the edges to enclose the marshmallow.
- Transfer cookies to baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers look slightly underbaked.
- Rest cookies on the baking sheet for 5 minutes before moving to a wire rack to cool.
Notes
For best results, use room temperature butter and ingredients. Chill the dough for cleaner shaping if the kitchen is warm.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg