Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy.
Step 4: Add the eggs one at a time, then mix in the vanilla extract.
Step 5: Gradually stir the dry ingredients into the wet ingredients until combined.
Step 6: Fold in the chocolate chips and mini marshmallows.
Step 7: Scoop portions of cookie dough onto the prepared baking sheets, spacing them apart.
Step 8: Press extra marshmallow pieces and chocolate chips onto the tops of the cookies.
Step 9: Bake for 10 to 12 minutes until the edges are lightly golden and the marshmallows are toasted.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days.
To keep the cookies soft, place a slice of bread in the container with the cookies.
Reheat cookies in the microwave for 8 to 10 seconds for warm, gooey marshmallows.
You can freeze the baked cookies or cookie dough for up to 2 months in a sealed freezer-safe container.
Continue on the next page