Description
Soft and chewy cookies packed with chocolate chips, peanut butter chips, and mini marshmallows.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- 1 1/2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing just until combined, then mix in the vanilla extract. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and cornstarch until well combined.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no dry streaks of flour remain.
- Fold in the semi-sweet chocolate chips, peanut butter chips, and mini marshmallows, reserving a small handful of each to press onto the tops of the cookies before baking.
- Scoop the dough into balls using a medium cookie scoop (about 2 tablespoons of dough) and place them on a parchment-lined tray. Gently tuck any exposed marshmallows so they are mostly surrounded by dough.
- Chill the dough balls in the refrigerator for 20–30 minutes to help the cookies bake up thicker and prevent excessive spreading.
- Arrange the chilled dough balls on the prepared baking sheets, leaving several inches between each cookie. Press a few extra chocolate and peanut butter chips and marshmallows on top if desired.
- Bake for 10–12 minutes, or until the edges are just turning golden and the centers still look slightly under-baked.
- Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.
- Serve warm and gooey or at room temperature, and store any leftovers in an airtight container.
Notes
- For thicker cookies, ensure to chill the dough as instructed.
- Mix the chocolate and peanut butter chips evenly into the dough for a balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg