When you think summery, 4th of July, beach bonfire food, one of the first things that has got to spring to mind are s'mores. There's almost nothing like melty chocolate paired with a toasted marshmallow squashed between two graham crackers ... except these marshmallow chocolate chunk cookies!
Even if you don't have access to a bonfire, fire pit, or some other safe form of fire on which to roast marshmallows, you can still enjoy the sweet pairing of ooey-gooey chocolate and fluffy melted marshmallows by baking up a batch of these mouth-watering cookies. Bonus: They're probably a bit less messy, too, so you can fret less about wrecking that white hot dress you'll be rocking while watching the fireworks later.
Marshmallow Chocolate-Chunk Cookies from Real Simple
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 24 ounces semisweet chocolate, chopped
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mini marshmallows
- Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
- In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
- Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the marshmallows and the remaining chocolate. Let cool for 15 minutes.
- Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Taken from The STIR