Remember that one time I forgot that Leftovers Club posts were due? I have no idea how this week snuck up on me. It has been a busy few weeks I suppose. Anyway, after attempting several recipes to no avail, I came up with these cookies. They are soft and fluffy chocolate chip cookies stuffed with mini marshmallows. I had to make several batches before I just got them right, but even the wonky ones where the marshmallow evaporated in the oven still tasted amazing.

Recipe: Chocolate Chip Marshmallow Cookies

Makes 14 cookies

What You Need:

• 1/2 cup mini marshmallows, frozen
• 1 cup semi-sweet chocolate chips
• 2 & 1/2 cups all-purpose
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 teaspoon salt
• 1 cup unsaltd butter, melted
• 3/4 cup light brown sugar, packed

What To Do:

1. Mix together the melted butter, sugar, and eggs in a large bowl or electric mixer.

2. Add in all other ingredients except for the marshmallows.

3. Chill dough in the fridge for at least an hour.

4. Pre-heat oven to 350 F.

5. Flatten one tablespoon of the dough onto a flat surface. Place 3 to 4 mini marshmallows on top of the dough and then cover them with another tablespoon of dough. Shape into a ball and place onto a greased cookie sheet.

6. Place entire cookie sheet in the freezer for at least 15 minutes. (Here’s Why: If you do not chill the dough balls, the edges will brown too much and the bottoms will darken. I learned from experience. Also, if the marshmallows are not completely cold, they evaporate into the dough when baking!)

7. Bake for 12 minutes.

8. Let the cookies cool for 5 to 10 minutes before transferring them to a wire rack to finish cooling completely.

Here’s links to all my friends fabulous posts this month:

Peppermint Patty Cookies – Food Ramblings

Rosemary Roasted Almonds –  In the Loop

Salt-N-Pepper Cookies – Joanne Eats Well With Others

Ginger Granola with Red Quinoa – The Low-Acid Kitchen

English Toffee – Omeletta

Caramel Apple Cookies – Live, Bake, Love

Pumpkin Swirl Raisin Bread – Mind Over Batter

Candy Cane Kiss Cups – Sugar Dish Me

Oatmeal in a Little Black Dress – Pinch & Swirl

Rum-Soaked Chocolate Chip Cookies – Cooking in Stilettos

Orange Marshmallows – The Spiced Life

Pumpkin Rugalach – Take A Bite Out Of Boca

Orange-Bourbon Cranberry Sauce Brownies – Notes From A Messy Kitchen

Andes Peppermint Bark – Lacey Moody

German Burnt Sugar Almonds – Souffle Bombay

Recipe: Gooey Peanut Butter Marshmallow Brownies

What You Need:

• 1/2 cup flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 stick unsalted butter, melted
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 tablespoon vanilla extract
• 1/3 cup creamy peanut butter
• 1 & 1/2 cups marshmallows

   

  What To Do:

  1. Preheat the oven to 350 F.

  2. Cream together the eggs and sugars.

  3. Add all remaining ingredients except for marshmallows.

  4. Gently stir in the marshmallows. Do not worry about them being fully incorporated into the batter, as they will rise to the top while baking.

  5. Pour the batter into a generously greased 8×8 baking dish. Bake for 40 minutes, or until a toothpick inserted into the brownies comes out clean.

  6. Let cool before slicing.