Marshmallow Chocolate Chip Cookies
These homemade cookies are filled with warm marshmallow fluff and bursting with rich chocolate chip goodness, creating a chewy on the outside yet gooey on the inside treat.
Ingredients
Dry Ingredients
- 3 1/3 cups all-purpose flour For best results, use a high-quality brand, like King Arthur Flour.
- 1 1/2 teaspoons baking powder Ensure it's fresh for the best rise!
- 1 1/4 teaspoons baking soda Helps balance the density of the cookie.
- 1 teaspoon cornstarch For extra chewiness!
- 1 teaspoon kosher salt Balances the sweetness beautifully.
Wet Ingredients
- 1 1/4 cups unsalted butter, room temperature Always use unsalted for better control over flavor.
- 1 1/4 cups light brown sugar, packed Adds moisture and a caramel-like flavor!
- 1 cup granulated sugar For sweetness and to help achieve that crispy edge.
- 2 large eggs, room temperature Room temp eggs mix better!
- 2 teaspoons vanilla extract Always opt for pure vanilla extract for deeper flavor.
- 1 jar marshmallow fluff, divided Don't skimp on the marshmallow fluff—it’s the star of the show!
Chocolate
- 2 1/2 cups semi-sweet chocolate chips I love Ghirardelli chocolate chips for their rich taste!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
- In a stand mixer, cream together the room temperature butter, light brown sugar, and granulated sugar at medium speed until light and fluffy—about 3-4 minutes.
- Reduce the speed to low and add the eggs one at a time, mixing just until combined. Then, mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips with a spatula.
Baking
- Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets. Flatten each dough ball slightly, then create a small indentation in the center.
- Scoop a generous teaspoon of marshmallow fluff into the center of each flattened dough ball.
- Top each filled dough ball with a second dough circle and seal the edges carefully to enclose the marshmallow.
- Bake for 13-14 minutes, or until the cookies are golden brown around the edges.
Cooling
- Allow cookies to cool completely on the baking sheets before serving to allow the marshmallow fluff to set slightly.
Notes
Store your cookies in an airtight container at room temperature for up to one week. You can refrigerate them for longer freshness. Consider using alternative fillings like Nutella or peanut butter for a twist.