A Delicious Mouthful: Salted Brown Butter Chocolate Chip Marshmallow Cookies

I guess I didn’t need to put all the magic about this cookie in the header. But, I did. It’s worth knowing all the deliciousness that is in this cookie right off the bat.

gooey and delicious

I’m a huge fan of brown butter, I think I’ve mentioned that. I’m also really into salting cookies, because the mix of sweet and salty is one of my favorite flavor profiles. And then, I happened to have a bag of mini marshmallows in my cupboard, begging to be made into something delicious.

so much goodness

Thus, this cookie. So good. Honestly, I won’t talk about it anymore. Just make it and enjoy. 🙂

close up on cookies

Salted Brown Butter Chocolate Chip Marshmallow Cookies

Makes about 3 dozen cookies, can also very easily be halved

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks or 226g) unsalted butter, melted and browned
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups milk chocolate chips
1 cup mini marshmallows

Preheat oven to 350 degrees fahrenheit/178 degrees celsius. In one bowl, whisk together the flour and baking soda. Add the sticks of butter to a sauce pan and melt – once the butter has melted continue to heat. The butter will start to foam, and once the foam has subsided you will notice brown flecks in the butter. Remove from heat immediately so it doesn’t burn, and add right away to a heat proof bowl.

To the browned butter add both sugars, and mix well. To the butter mixture add the salt, vanilla, and egg. Beat or mix until the ingredients are well combined. Add flour mixture; mix until just combined. Stir in the chocolate chips and the marshmallows.

Using a spoon, drop a tablespoon-sized ball of dough to a baking sheet, lined with foil. You may find that the marshmallows aren’t mixing well in the batter. In this case, make sure to add them to each ball, sticking them in the middle and on top of the cookie. Space each cookie about 2 inches apart, as the cookies will spread as they are baking.

Bake for about 12-14 minutes, until the cookies are firmer around the edges but still soft in the center. Remove the baking sheet from the oven, and allow to cool. Serve warm or room temperature. These cookies can stay fresh in an tightly closed container for about five days…if they last that long!



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