hi sweethearts,
looking for some comfort for new year’s eve? i wrote out my original marshmallow cookie recipe! i can say without exaggeration that i made about 500 of these cookies this year (not only for myself), so i’m pretty confident in their deliciousness. even if you don’t have a mixer, this recipe is super simple to make.
ingredients:
1/2 cup unsalted butter, melted
3/4 cup light brown sugar
1/4 cup white granulated sugar
1 lg egg
1 tsp vanilla extract
2 cups flour
1.5 tsp cornstarch
1 tsp baking soda
1/2 salt
5oz of milk chocolate or more (eyeball it depending on how much you want)
1 cup or more of mini marshmallows - this is also an eyeballing situation that depends on how decadent you’re feeling
step one:
preheat the oven to 375!
no really, i want you to preheat it right now.
you’re probably thinking, “rachel, my oven really doesn’t take long before it begins to frantically beep so that i know it’s hot enough.” i’m here to tell you that your oven is probably lying to you. if you care at all about how these cookies will turn out, you should let it preheat for like 20 minutes before you stick ‘em in the oven.
step two:
add brown sugar and white sugar to a medium sized bowl. pour melted butter on top. mix well. this should only take a minute or so since the butter is melted, but a good rule of thumb is to mix until you can barely see/feel the individual granules of sugar.
melting the butter allows the flavors of the sugar and the butter to meld together more, leading to a richer, softer cookie (depending on the recipe/what other ingredients you’re using). it also makes this recipe more friendly toward bakers who don’t have any kind of mixing equipment—a simple spoon should suffice if it’s all ya got.
step three:
once that’s all mixed, add the egg and vanilla extract. i usually beat the egg in a separate bowl before adding, but it really isn’t that big a deal if you beat the egg in the same bowl.
step four:
okay now you need to take out another medium sized bowl out for the dry ingredients. i know you don’t want to dirty another dish, but i’m absolutely BEGGING YOU to mix the dries together separately rather than just throwing them all in the first bowl and praying for the best. using a separate bowl and properly mixing the dries with each other before adding them to the wets will allow your batch of cookies to be more consistent. this one extra bowl will keep you from ending up with 6 perfect cookies for your neighbour and 6 ugly cookies for yourself.
in the second bowl, add the flour, corn starch, baking soda, and salt and give it all a good stir. if you’re a teacher’s pet, you can use a whisk to really ensure that the ingredients are commingling, but it’s not a huge deal if you just use a spoon or fork. that is as long as it’s a DIFFERENT spoon or fork from what you’re dragging through your wets.
the corn starch makes these cookies the chewy lil delights that they are.
step five:
what a beautiful moment for us. we made it to the chocolate. let’s fold in our chips and see how things are looking. you should have a pretty stiff dough, perhaps less loose than you’re used to with a cookie recipe.
step six:
now i want you to wash your hands and roll lil balls of dough. i favor a medium or large cookie, something closer to golf ball than marble. once you have a lil sphere, flatten it a bit and insert one or two marshmallows in the center. once they’re in the middle, roll the dough back around the marshmallows and make sure the marshmallow is completely covered by the dough.
some people pray at the altar of chilling dough before baking it but i’ve found that it doesn’t make much a difference with this recipe. because the corn starch makes this dough on the stiffer side, it doesn’t really need to be chilled for structure reasons. if you want to chill it, though, go ahead — it won’t negatively effect anything, you’ll just probably want to bake ‘em for a couple minutes more.
step seven:
put ‘em in the oven!
step eight:
wait about 10-12 minutes. take them out when they’re starting to look a bit golden. if you touch your phone during this waiting period, you should wash your hands again before this next step.
step nine:
the moment you pull these cookies from the fiery depths, i want you to top each cookie with three or four marshmallows. it’s very important that this happens immediately after the cookies come out so that the marshmallows melt into the cookie.
step ten:
leave the cookies to cool on the pan for 10 minutes. you may be thinking of risking a burnt mouth, but i really hope you’ll have the courage to wait it out.
step eleven:
the cookies are ready to eat! now you have to reply to this email with a picture if you actually made them!!! ENJOY!