Description
Delicious cookies combining rich chocolate, creamy peanut butter, and gooey 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 your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Cream the 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 stir in the vanilla extract.
- Combine the all-purpose flour, baking soda, baking powder, sea salt, and cornstarch in a separate bowl.
- Mix the dry ingredients into the wet in two additions, mixing until no dry streaks remain.
- Fold in the chocolate chips, peanut butter chips, and mini marshmallows, reserving some for topping.
- Scoop the dough into balls and place on a parchment-lined tray, tucking exposed marshmallows in.
- Chill the dough balls in the refrigerator for 20-30 minutes.
- Arrange the chilled dough balls on the baking sheets, pressing extra chips and marshmallows on top if desired.
- Bake for 10-12 minutes, until edges are golden and centers look under-baked.
- Cool cookies on the baking sheet for 5-10 minutes before transferring to a wire rack.
- Enjoy your cookies warm or at room temperature.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg