Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, and salt.
- Cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy. Add the vanilla extract and eggs, mixing until well combined.
- Gradually add the dry mixture to the creamed mixture, stirring until just combined. Fold in the chocolate chips and mini marshmallows.
- Drop cookie dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden brown. Allow to cool on the baking sheet.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze cookie dough before baking for up to 3 months.
- Mini marshmallows are preferred for better distribution.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg