Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the mini marshmallows and chocolate chips.
7. Using a cookie scoop, drop dough onto a parchment-lined baking sheet.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
Makes 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Fat: 9g
Carbohydrates: 23g
Protein: 2g
Sodium: 90mg
Sugar: 13g
Substitutions for ingredients:
- Mini marshmallows can be substituted with regular-sized marshmallows, cut into small pieces.
- Chocolate chips can be substituted with any type of chocolate chunks or chopped chocolate.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough for added crunch.
- Drizzle melted chocolate over the cooled cookies for extra chocolate flavor.
- Use different flavored marshmallows, such as strawberry or vanilla, for a fun twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before beginning the recipe.
- Do not overmix the dough, as this can result in tough cookies.
- To prevent the marshmallows from melting too much in the oven, freeze them for 10-15 minutes before adding them to the dough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Garnish with a small dollop of whipped cream and a sprinkle of cocoa powder.
Pairings:
Serve with a glass of cold milk or hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies spread too much in the oven, try chilling the dough for 30 minutes before baking.
- If the marshmallows melt too much and stick to the baking sheet, try freezing them for a longer period of time before adding them to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from becoming stale or dry.
Food history:
Marshmallows were originally made from the root of the marshmallow plant, but are now made from sugar, corn syrup, and gelatin.
Flavor profiles:
These cookies are sweet and chewy, with a gooey marshmallow center and bursts of chocolate throughout.
Serving suggestions:
Serve these cookies as a sweet treat at a party or as a fun dessert for kids.
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Taste: Sweet, Gooey, Marshmallowy, Nutty, Buttery