Marshmallow Chip Thin Crisps. Thin, crunchy, chewy, chocolaty, marshmallowy goodness!
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To be honest I can’t take all the credit for these awesome Marshmallow Chip Thin Crisps. It was actually my daughter that helped contribute to this recipe and boy am I glad she did. We have family visiting from Europe this week, my brother and his two kids. My daughter was so excited her cousins were coming she asked if we could make them cookies, to which I enthusiastically responded, “yes!”. Then the best thing a mom+foodie could ever hear her 3 year old darling daughter say…”Mom, can we put marshmallows in the cookies?”. Ahhh, music to my ears. I’m not sure if I was more excited about the marshmallows or the fact she was already thinking up her own recipes. That’s my girl! 
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I have been working on a favorite chocolate chip cookie recipe for a while. I like real thin, crispy, chewy chocolate chip cookies. The kind where the batter melts over the chocolate chips so you can see them sticking up like mounds of chocolate gold. But still remaining crispy on the outside with a real thin layer of chewy on the inside. I finally had it right! Adding marshmallows was just the icing on the cake. So off we went making cookies.
I have to say my daughter was a real trooper. I usually loose her after we mix the ingredients, she’ll run off and play. But she stuck right with me this time, probably because we were adding marshmallows, like mother like daughter, lol. I carefully measured everything precisely and she put it in the mixer, she’s become quite an expert at turning the mixer on and picking the right speeds. As I started to measure out the chocolate chips, she started to giggle and get excited. Wait till she’s old enough to figure out her mom gets giggly and excited over chocolate chips to. Then came the marshmallows, even more excitement. She knew those were her idea and she could not wait to dump them in the bowl and in they went.
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Next we scooped the cookies out onto the tray, then I rolled them to make balls. Then my daughter put an extra marshmallow and chocolate chip on top. Now here is where we stray from the average chocolate chip cookie recipe. To get the right texture in the cookie the dough itself is much softer. Which means if I take it from mixing bowl to oven they will almost melt on the tray which is not good! So what’s the fix, easy, put the tray in the refrigerator for 5 mins. This helps firm them up and bake at a more steady pace. As the first tray is baking I prepare the next tray, refrigerate it and repeat until all the cookies are baked. In between baking intervals I also put my bowl of cookie dough in the fridge. 
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BEEP, BEEP, BEEP goes the timer and my daughter and I come running! Perfection comes out of the oven, crisp golden brown outside, soft thin chewy center. Mounds of chocolate chips peaking through. And glistening, bubbly air pockets where the marshmallows started and are now melted but leaving us with a sweet gooey remembrance of what was. With each bite the cookies melts away.
Needless to say these cookies are gone! Not a one left and I have already been asked to make another batch by my brother and his kids before they leave. No problem!
Enjoy!
Stacey
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips +plus extra for one on top of each cookie
- 1 cup mini marshmallows + plus extra for one on top of each cookie
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In bowl combine flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl cream butter and sugars together until light.
- Add eggs and vanilla, beat until smooth.
- With mixer on low, gradually add in flour mixture until combined.
- Stir in the chips and marshmallows by hand until evenly distributed.
- Using cookie scoop (or equivalent to 1½ Tbsp mounds), scoop and drop cookies on parchment lined cookie sheet.
- Roll each dough mound into a ball.
- Add one marshmallow and one chocolate chip to the tops of each dough ball. (optional)
- Put the cookie sheet in the refrigerator for 5 mins. This helps firm them up and bake at a more steady pace as dough is softer in nature.
- As the first tray is baking prepare the next tray, refrigerate it.
- In between baking intervals put bowl of cookie dough in the fridge to keep cool.
- Bake 8-10 minutes or until golden brown on edges and tops.
- Repeat until all the cookies are baked.
- When pulling out of the oven I lightly tap the tops, avoiding the marshmallows, to deflate each cookie. Careful they are hot!
- Cool before eating.
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