Marshmallow Cookies

These gooey, slightly crunchy cookies are food for your soul. They ooze with melted marshmallows and take your heart away. The surprise chunks of white chocochips are a delight you can't miss. These homemade cookies are one of the best treats to nibble on all day long. The brown butter adds a certain caramelizing flavour to complement the warm tones of nutmeg. If you are looking for a cookie recipe to fill that cookie jar, you definitely try these out!

Serves: 16

Ingredients

2 cups Flour

½ tsp Baking powder

2 Eggs

1 tsp Vanilla extract

¼ tsp Nutmeg

173g unsalted Butter

¼ cup Brown sugar

¾ cup Granulated sugar

⅓ cup White choco-chip

⅓ cup mini Marshmellow

Method

Step 1

Preheat the oven to 160℃ and line a baking tray with parchment paper. Add butter to a saucepan and place on medium heat. Cook the butter until it’s brown, then transfer it to a bowl and let it rest for 5-7 minutes. Then add brown sugar and granulated sugar. Beat the sugar and butter and combine till fluffy.

Step 2

Add one egg at a time and beat into the dough. Then add vanilla extract and nutmeg and beat till thoroughly combined. Scrape the bowl down from time to time. In another bowl, sift flour and baking powder.

Step 3

Add the dry ingredients to the batter ⅓ at a time and beat on medium with a hand beater. Then add white choco chips and marshmallows to the dough and, with a rubber spatula, fold them in.

Step 4

Once all the ingredients are combined, cover the bowl with cling wrap and place it in the refrigerator for 2 hours or overnight. Then take the dough out of the refrigerator and roll it into 1-inch balls.

Step 5

Place the balls 3 inches apart from each other on the baking tray. Then place in the oven and bake for 15-20 minutes or till the cookies a slightly golden. Then take the cookies out of the oven and let them rest for 10 minutes on the tray, and then transfer them to a cooling rack. Enjoy with a cold glass of milk!

Tips

1. When browning your butter, make sure to keep the heat to medium to avoid burning.

2. Make sure to let the butter rest a little before adding sugar.

3. Rest the cookie dough before baking preventing cookies from spreading too much while baking.

4. Space the cookie balls from each other to avoid one joined cookies.