Chewy Chocolate Marshmallow Cookie Recipe


Milk and Cookies.


I think I gained a pound just typing out the word "cookies," but, no one can deny the fact that milk and cookies definitely take center stage this time of year.  Not only is it tradition to leave Santa milk and cookies on Christmas Eve, but it seems like cookies are everywhere!  Luckily, Lehigh Valley Dairy Farms is making sure we have cold, fresh milk to pair with our favorite cookies. 

 Did you know, according to a study done at Cornell University, milk begins to lose essential nutrients, such as Vitamin A, in as little as 2 hours after being exposed to light. It also begins to have a noticeable difference in flavor.  But, Lehigh Valley’s new Pure Protect bottle protects your milk and carefully preserves both flavor and nutrients so every serving of Lehigh Valley milk is as good as the first sip. My family really enjoyed this milk.

So, I've been testing out different recipes, trying to come up with the perfect cookie to pair with Lehigh Valley Milk, and I think I've got it.  These Chocolate Marshmallow Cookies are the perfect combination of  chewy, flaky, chunky, delicate and delicious. They are an ideal match for a nice, cold glass of milk.

Here's the Recipe for these Chewy Chocolate Marshmallow Cookies:

* 2 cups semisweet chocolate chips
* 4 tablespoons butter
* 1 cup micro-mini marshmallows
* 2/3 cup white flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 large eggs
* 3/4 cup light-brown sugar
* 1 teaspoon vanilla extract
1. Preheat the oven to 350°. Put 1 cup of chocolate and 4 tbs of butter in a microwave safe bowl. Heat them on high for 20 seconds, and gently mix it up. Then, heat for another 20-seconds and give it a stir.  Keep heating in 20-second increments until it's melted. I think mine took about 60 seconds in total. Don't over-heat it because it will burn your chocolate. 
2.  Sift your flour into a separate bowl.  Then, add the baking powder and salt.
3. In a large mixing bowl, beat your eggs, vanilla and brown sugar on high speed. Once they're light and fluffy, gently fold in the melted chocolate and mix in the flour mixture until it's all combined. Finally, take the remaining cup of chocolate chips and 1 cup of micro-mini marshmallows and mix those in.
4. Put about 1-2 tablespoons of cookie batter onto your baking stone/cookie sheet. About 12 cookies per batch. Bake for about 13-14 minutes. The mixture may seem very thin at first, but it will fluff when it bakes. The cookies are done when they have a cracked look and are beginning to firm up. Note: before you move them to a cooling rack, you will need them to cool on the baking stone/cookie sheet for about 10 minutes.

If you've been wanting to make chocolate cookies this season, give this recipe a try.  I don't think you'll be disappointed. Then, come back here & tell me what you think!

Also, three of my lucky readers will win a set of Fall Cookie Cutters from King Arthur’s Flour.  Just leave a comment below and tell me your favorite type of cookie to be eligible to win. Winners will be selected 12/16.


“All you need is love. But a little chocolate now and then doesn't hurt.”
― Charles M. Schulz

*Please see my full disclosure here. Thanks to Lehigh Valley Milk for sponsoring this post.