Disappearing Marshmallow Cookies
It's everything you crave in a chocolate chip cookie, with the addition of gooey melted marshmallows in every bite. Enjoy these disappearing marshmallow cookies with a tall glass of cold milk or your favorite steaming mug of coffee or cocoa!
2⅓ cup all purpose flour ½ teaspoon salt ¾ teaspoon baking soda ¾ teaspoon baking powder 1 cup unsalted butter, softened, room temperature 3 tablespoons cream cheese, softened and packed ½ cup white granulated sugar ¾ brown sugar, packed, light or dark 1 tablespoon vanilla extract 1 cup chocolate chips, Semi-sweet, milk chocolate or dark ½ cup marshmallows
In a medium mixing bowl, combine flour, salt, baking soda, and baking powder. In a large mixing bowl, combine butter, cream cheese and sugars until fluffy, about 1 minute. Add vanilla. Gradually add flour mixture into butter mixture until just combined. Fold in chocolate chips. Optional: Cover and refrigerate 30+ minutes, up to 24 hours. Preheat oven to 375°F. Line baking sheets with parchment paper. Pack dough into a cookie scoop. Press thumb into the center to create a well. Add 2 miniature marshmallows. Cover with dough and drop dough balls onto baking sheets. Bake 14 minutes or until slightly golden on the edges. Allow cookies to cool 1 minute before transfering to cooling rack.
ROOM TEMPERATURE - Allow cookies to cool. Store in an airtight container up to 1 week using parchment between layers.
FREEZE - Allow to cool. Freeze in an airtight container up to three months. Bring to room temperature to enjoy.
MAKE AHEAD - Make and fill dough balls. Freeze in an airtight container up to 3 months. Bake as instructed, they may take a few extra minutes to bake.
Calories: 141 kcal Carbohydrates: 15 g Protein: 1 g Fat: 8 g Saturated Fat: 5 g Cholesterol: 22 mg Sodium: 104 mg Potassium: 18 mg Fiber: 1 g Sugar: 5 g Vitamin A: 261 IU Calcium: 13 mg Iron: 1 mg