Marshmallow Caramel Chocolate Chip Cookies
Prep: 25 minutes
Cook: 12 minutes
Total: 37 minutes
Ingredients:
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
2/3 cup dark brown sugar
1 egg + 1 yolk
1 tsp baking soda
1 tsp salt
2 1/2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/3 + 1/4 cup milk chocolate chips, divided
3/4 cup soft caramels, cut into smaller pieces
9-10 large marshmallows, cut in half
sea salt
Directions:
Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.
In a large bowl using a hand mixer or stand mixer, beat unsalted butter until light and fluffy.
Add in the granulated sugar and brown sugar. Beat until well combined.
Next, add the egg and the egg yolk. Mix until combined. Add in baking soda, salt, and vanilla extract. Mix until combined.
Lastly, add in the all-purpose flour. Mix until well combined. Add in 1 1/3 cups milk chocolate chips and mix until combined.
Using a cookie scoop, scoop out about 1 1/2 -2 Tbsp of cookie dough. Flatten the dough in the palm of your hand, and place half of a marshmallow and 1-2 pieces of soft caramel in the center.
Fold the cookie dough around the caramels and marshmallow, covering it completely with dough. (You might need to add a little extra dough to cover completely.) Once it is covered, give the dough a quick roll between your hands and place it on your baking sheet.
Space the cookie dough about 2” apart (I generally make 6 cookies per cookie sheet). You should be able to get 18-20 cookies out of this recipe.
Bake for 11-12 minutes, or until the cookies have set on top and are just beginning to turn lightly golden in color.
At the 10-minute mark, I like to add more caramel to the tops of each cookie. Working quickly, I add 2-3 soft caramel pieces on top of each cookie, then allow the cookies to cook 1-2 more minutes, or until lightly golden brown.*
Allow to cool for 8-10 minutes before transferring to a cooling rack.
While the cookies are cooling, use the remaining 1/4 cup of milk chocolate chips to add a few extra chocolate chips to the tops of each cookie.
Sprinkle a pinch of sea salt on top of each cookie.
Notes:
*You can add the soft caramels while the cookies are cooling, if you prefer. Adding them in the last minute or two of baking will make the caramels spread and melt a bit more. If you add while the cookies cool, they will melt, but they will not spread as much over the cookies. The cookies turn out great both ways!
Tips and Tricks for These Milk Chocolate Chip Cookies with caramels and marshmallow filling:
Soft Caramels: Make sure you use soft caramels (these are generally labeled as “soft caramels” and the picture on the package usually shows the caramels wrapped in a white wax paper).
Large Marshmallows: Large marshmallows work the best for stuffing chocolate chip cookies. Cut them in half to make the perfect size.
Sea Salt: I’m a big believer in adding flaky sea salt to any chocolate cookie recipe. After taking the cookies out of the oven, I sprinkle a sprinkle of sea salt on top of each cookie.
Extra Chocolate and Caramel: Don’t forget to add a few extra chocolate chips and caramel pieces to the cookies as they cool! Yes, the cookies have a gooey caramel filling in the middle of the cookie, but a little extra caramel gives it the best flavor.
Storage Tips:
These Marshmallow Chocolate Chip Cookies (with caramel!) are best when eaten within a day (24 hours) of being made, but they will last 3-4 days in an airtight container.
Best Make-Ahead Tips:
To make the caramel chocolate chip cookie dough ahead of time, you can refrigerate or freeze the dough. First things first, follow all of the steps in the recipe except for baking the cookies.
Freeze: Flash freeze the dough on a parchment-lined baking sheet for 45-60 minutes. Then transfer the dough to an airtight container. Flash freezing keeps the cookie dough from sticking to one another in the freezer. Frozen cookie dough can last up to 3 months.
Fridge: Place the cookie dough balls in an airtight container, making sure the dough balls are not touching each other. The dough can last in the fridge for 1-2 days.
Recipe courtesy of A Latte Food.com
