They're all the fun of camping, minus all the shit! (Camping is basically 1% S'mores + 99% awfulness).
Always looking for a way to add more sugar to stuff, this week had me contemplating how to liven up my favourite chocolate chip cookie recipe. Tree nuts and other such atrocities were not an option because I wasn't up to battling hives and wheeziness right before finals. (Plus I had already used that excuse for mid-terms). Scouring the cupboards made me realize I had two options: 1. fruity cheerios, or 2. marshmallows. Battling my desire to add both, I went with the marshmallows. It was a good call.
They are so incredible; the marshmallows were the perfect touch. They're puffy and chewy with a little bit of crispiness, but not too sweet. Pretty much ideal.
I was originally planning to bring the cookies to share with my CMNS 362 class, but since my car was broken into the other night, they are going to my son's dad, who is kindly repairing my now-mangled lock. (Thanks, by the way).
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup semi-sweet chocolate chips
- 1 cup marshmallows
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and marshmallows by hand using a wooden spoon.
- Refrigerate the dough for at least an hour. When it's time, preheat the oven to 325 degrees F (165 degrees C).
- Drop cookie dough onto the baking sheets.
- Bake for 13 to 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.