These chocolate chip cookies combine soft homemade cookies with toasted marshmallows, melted chocolate and graham cracker crumbs. This is a fun and easy way to dress up an ordinary chocolate chip cookie!
3/4 cup (1.5 sticks or 170g) unsalted butter, softened at room temperature.
3/4 cup (150g) light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon and level)
2 teaspoons of corn starch
1 teaspoon baking soda
1/2 teaspoon of salt
1 and 1/4 cup (225g) semi-sweet chocolate chips
12 regular marshmallows, cut in half
a 113 gram semi-sweet chocolate bar, finely chopped
1/3 cup (35g) crushed graham cracker crumbs
In a large bowl, using a hand mixer or a stand mixer with a paddle, beat the butter, brown sugar and granulated sugar together at medium speed until they are creamy, about 2 minutes. Beat the egg and vanilla extract. Scrape sides and bottom of bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Pour dry ingredients into wet ingredients, then beat at low speed until combined. The cookie dough will be slightly thick. At low speed, add the chocolate chips. Cover the dough with aluminum foil or plastic wrap and cool for at least 1 hour and up to 2 days. Refrigeration is mandatory for this cookie dough.
Take the cookie dough out of the refrigerator and let it rest at room temperature for 10 minutes. Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once cooled, the dough will crumble slightly, but will come together when you work the dough with your hands. Roll dough balls, 1.5 tablespoons each, into balls.
Bake for 10-11 minutes, until the edges are barely golden. The cookies will look extremely soft when you take them out of the oven.
(If you know the oven gets too hot at the top, turn on the low grill. I usually grill on the high side).
Cover each cookie with a marshmallow half, with the sticky side of the marshmallow on top of the cookie. Return to oven for only 1-2 minutes or until the grill slightly roasts the marshmallows. Watch it very closely… It roasts FAST!
Remove the cookies from the oven and let them cool for 5 minutes on the cookie sheet while you prepare the chocolate. Using the back of a spoon, press the marshmallow down if it doesn’t melt by itself (sometimes it holds its shape higher, but pressing down gently flatt it).
Melting the chocolate: You can melt the chocolate in a double boiler or in the microwave. If you use the microwave: place the chopped chocolate in a medium heat-proof container. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Place evenly over marshmallow. Cover with graham cracker crumbs.
Allow the chocolate to harden completely at room temperature, about 60 minutes, or in the refrigerator, about 30 minutes.
Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Do the Forward and Freeze instructions: You can make the cookie dough and cool it in the refrigerator for up to 2-3 days. Allow it to reach room temperature and then continue preheating the oven in step 3. Baked and cooled cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no defrosting is necessary. Click here for my tips and tricks on freezing cookie dough. Once baked, continue with step 6. I do not recommend freezing cookies with marshmallow and chocolate on top – the marshmallow never thaws very well!
Chocolate: For best results, use the 4 ounce “baking chocolate” bars in the baking aisle. I prefer the Bakers or Ghirardelli brands. You need a 4 ounce bar for this recipe. You can use semi-sweet chocolate, milk chocolate, or even white chocolate. Melted candies or almond shells work too, but they don’t taste like real chocolate. Do not use chocolate chips, as they contain stabilizers that prevent them from melting at the proper consistency.