Best 3 Gooey Marshmallow Filled Chocolate Chip Cookies Recipes

GOOEY MARSHMALLOW-FILLED CHOCOLATE CHIP COOKIES

Steps:

• Position the racks in the upper and lower third of the oven and preheat to 375 degrees F. Line two rimmed baking sheets with parchment. (If you only have one baking sheet, let it cool completely between batches.)
• Place the butter in a small microwave-safe bowl, cover and microwave on medium power until melted, 1 to 2 minutes. (Alternatively melt in a small saucepan.) Cool slightly.
• Whisk the dark brown sugar, granulated sugar, eggs, melted butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to overmix. Stir in the chocolate chips.
• Use an ice cream scoop or measuring spoon to scoop out portions of dough (each about 3 tablespoons or 2.2 ounces). Flatten each portion in the palm of your hand until it's about 1/4-inch thick. Place 1 marshmallow in the center of the flattened dough and form the dough around the marshmallow until it is completely covered. Roll into a uniform ball and place about 2 inches apart on the prepared baking sheets. Bake until the edges and top are just turning golden, but the center is still soft, 17 to 18 minutes.
• Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.

MARSHMALLOW-FILLED CHOCOLATE COOKIES

Steps:

• Cut marshmallows into thirds and keep in the freezer while you prep the dough.
• Mix the flour, cocoa, baking soda, and salt.
• In another bowl, cream together shortening and sugars.
• Add eggs and vanilla to sugar mixture and beat well.
• Stir in the dry ingredients.
• Chill dough.
• Preheat oven to 400 degrees Farenheit.
• Roll dough around each piece of marshmallow, sealing the edges.
• Roll each cookie in sugar and place on ungreased baking sheet or silpat about 1 1/2 inches apart.
• Bake for 4 1/2 to 5 minutes. (Cookies will still be very soft when done but will firm up nicely.).
• Let cool.

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
• Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
• Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
• Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.