marshmallow chocolate crunch cookies
Motivated by a cupboard clean up, these cookies are a reminder that so many things need to be in cookies! Chocolate chip is will forever be a classic, but Christina Tosi didn’t build an empire on chocolate chip.
Inspired by Milk Bar cereal cookies and the plethora of kitchen sink cookies, I wanted to use my favorite childhood sugary cereal, Cocoa Pebbles. If you are somehow anti-Cocoa Pebble and still want the crunch, you can sub in a rice puffed cereal, but I highly recommend the chocolate variety.
I checked the cupboard and found marshmallows and have never really had marshmallows in a cookie, so I put myself up to the challenge and experimented. The cookies come out of the oven with the marshmallows lightly toasted but the marshmallow lose their form and turn into caramelized sugar bits once cooled. It’s all good though because they form a toasted caramel taste and stickiness that cannot be replicated. Try these marshmallow chocolate crunch cookies!
2 cups of marshmallows (1 reserved for the topping)
½ cup of dark chocolate chips/chunks
½ cup of white chocolate chips
1 cup of chocolate rice cereal (very partial to Cocoa Pebbles)
½ cup shredded unsweetened coconut
Finishing salt flakes or sea salt
Large Mixing Bowl & Spoon
Medium Bowl to mix dry ingredients
Cookie Sheet, lined with parchment or greased
2 sticks of unsalted butter, softened
½ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
2 large eggs
2 ¼ cup flour
1 teaspoon baking soda
½ teaspoon table salt
Marshmallow Chocolate Crunch Cookies
Makes about 36 cookies
Cream softened butter with sugars until fluffy.
Beat in vanilla and eggs until combined.
In a separate bowl, mix dry ingredients and stir in to batter. Mix until combined.
Add Mix-ins (marshmallows, chocolates, cereal, coconut) and stir until combine.
Refrigerate for at least 1 hour and up to 24 hours.*
Preheat oven to 350F (convection) and line a baking sheet with parchment paper.
Scoop 1½ tablespoon dough balls using a cookie scoop or a spoon.**
Press down to flatten so the ball is no longer mounded. Sprinkle with sea salt or flaked salt and lightly press 2-3 mini marshmallows into the center of the cookie
Bake at 350F for 11-12 minutes, or until golden brown and cooked in the center.
Remove from the oven, cool on the baking sheet for 2-5 minutes, and place on a rack to cool. Once cool, store in an airtight container for 3 days.
Notes & Tips
* Absolutely cannot wait 1 full hour, pre-scoop dough and place on a plate lined with wax paper. Place in the freezer for 30 minutes. If the cookie dough is too soft, the cookies will not keep their shape and be very flat.
**For uniform cookies, use a cookie scoop. This recipe calls for a size 40 [get it here cookie scoop (not an ad)]
Tip: Can freeze pre-scooped dough and cook from frozen. 350F for ~13 minutes.