With buttery little toffee bits!
Because these Chocolate Chip Marshmallow Cookies just seemed to need a little something else I threw in a bunch of toffee bits. And yep, that did it. Chocolatey, gooey, toffee-ey?? Whatever, they’re amazing and while I should probably give you storage instructions I don’t think you’ll have to worry about that… they do not last long.
I am a big marshmallow fan. The smell of a freshly opened bag of marshmallows? Nothing better. And biting into a perfectly browned and caramelized campfire marshmallow? Love. So naturally I want to include them in baked goods all the time and I try… and you know what happens right? They disappear. Completely. They melt away, sometimes they get hard or burnt. It just never lives up to my baked marshmallow goods dreams. Until now…
They key, my friends, is vegan marshmallows. You will never again wonder when the heck to add marshmallows to cookies. I’ve talked about this before (remember my Rice Krispie Treat Cookies?) and yes, I’m a little obsessed with them, but for good reason. The magic that happens is this: the marshmallows do not melt away and disappear, but they do still get gooey, and the ones on top of the cookies get lightly browned and caramelized – just like the perfect campfire ones!! So good friends, so good.
chocolate chip marshamllow cookies, the details…
Because you know how I feel about chilling cookie dough (passionately hate it), these cookies are once again, no chill. To make them you’ll start by creaming your butter and sugars very well, until really light and fluffy. Add in your egg and vanilla and mix well again. Mix together and add in your flour, milk powder, salt, baking soda and baking powder and mix in until just combined. Fold in your chocolate, marshmallows and toffee, scoop and bake on a parchment lined baking sheet. Could not be easier and is the reason there are always cookies in the Pypers Kitchen.
Ingredients, Substitutions, Tips, etc.
Marshmallows – Vegan marshmallows. If you can’t find the mini ones just chop up the big ones.
Brown Sugar – I use light brown sugar in these to keep the flavour mild, but dark is fine if that’s what you have.
Toffee Bits – These are usually available where you find chocolate chips in the store. I use Skor bits, but there are other brands (like these).
Milk Powder – I put milk powder in all my cookies because Christina Tosi says you should and that’s all I have to say about that.
Looking for more interesting cookie recipes? Try these…
Let me know what you think!
Chocolate Chip Marshmallow Cookies
- 1 cup melted butter cooled
- 1/2 cup sugar
- 3/4 cup light brown sugar packed
- 2 tsp vanilla
- 1 egg
- 2 cups flour
- 2 Tbsp dry milk powder
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup chocolate chips
- 1 cup vegan mini marshmallows
- 1/2 cup toffee bits
- In an electric mixer combine the butter, sugar and brown sugar. Mix on medium speed for several minutes, until light and fluffy.
- Add in the vanilla and the egg. Mix well.
- In a separate bowl mix together the flour, milk powder, salt, baking powder and baking soda.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the chocolate chips, marshmallows and toffee bits.
- Drop scoops of dough onto a baking sheet.
- Bake at 375 for 9-11 minutes.
If you like this Chocolate Chip Marshmallow Cookie Recipe, please go try my Recipe for Coffee Cookies. The coffee in them makes them a perfect breakfast treat. 😉