Toasted Marshmallow Mashup Cookies.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 2 large eggs, plus 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 cups old fashioned oats
- 1 1/2 cups mini pretzel sticks, crushed
- 1 cup pecans, chopped
- 1 1/2 cups dark chocolate chips
- 1-2 cups regular marshmallows, to your taste
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Instructions
- 1. Line a baking sheet with parchment paper. Preheat the broiler.
- 2. In a large mixing bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, one at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats, pretzels, pecans, and chocolate chips.
- 3. Arrange the marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Remove and turn the oven to 350°F. Mix the toasted marshmallows into the cookie dough, just a few stirs, do not over-mix it.
- 4. Roll the dough into 1/4 cup sized balls. Place 3 inches apart on the prepared baking sheet. You can add a few toasted marshmallows on top or extra chocolate chips!
- 5. Bake at 350°F for 8 minutes, then rotate the pan and bake another 4-5 minutes. Some of the cookies may spread more than others. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
- 6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Source
Original recipe: View Original
