Ingredients
2 cups all-purpose flour
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 cup unsalted butter, softened
3⁄4 cup packed brown sugar
1⁄4 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1⁄4 cups bittersweet chocolate chips
1 cup mini dehydrated marshmallows
Preparation
Step 1
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2
In a large bowl, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla until combined.
Step 3
Gradually stir the flour mixture into the butter mixture until just combined. Then, gently stir in the chocolate chips and 3/4 cup of the mini marshmallows.
Step 4
Cover and refrigerate the dough for at least 30 minutes or up to 2 hours.
Step 5
Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
Step 6
Roll the chilled dough into 1.5-tablespoon-sized balls. Place on baking sheets about 2 inches apart.
Step 7
Bake for 10 minutes. Then, remove them from the oven and quickly press 3 to 4 of the remaining mini marshmallows into the top of each one.
Step 8
Return the baking sheet to the oven. Bake for 2 to 3 minutes more until the edges are lightly browned. The cookies may look a bit underdone in the center.
Step 9
Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The marshmallows will set into the cookies as they cool. Enjoy!
©insanelygood