- 1 stick butter, softened or at room tempreture salted preferred but unsalted is OK, too!
- 2 cups brown sugar, light or dark
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp sea salt, for sprinkling
- 1 cup chocolate chips
- 3/4 cup mini marshmallows
Preheat oven to 350. Line baking sheets with parchment paper or silicone mats (or spray generously with cooking spray).
In a large bowl with a handheld mixer OR stand mixer bowl fitted with a paddle attachment on medium high speed, beat together butter, sugar, eggs and vanilla. Beat for about 2-3 minutes until nice and creamy. Scrape down the sides as you go.
Add flour and baking soda. Beat at medium speed until the flour in just mixed in and the dough comes together (about 30 seconds). Don't overmix. It will be a stiff dough.
With a large wooden spoon, fold in chocolate chips and marshmallows.
With a large spoon or cookie scoop, form balls with the dough (approx. 1 1/2 to 2 tbsp) and place on baking sheet 2 inches apart. Make sure marshmallows are tucked into the dough and not hanging out otherwise they will ooze out and burn (see photo). Repeat with remaining dough.
Sprinkle the top of each ball with a pinch of sea salt.
Bake 10-12 minutes until cookies JUST start to brown on top, but the centers are still soft. Cookies will continue to cook after you take them out of the oven. Let the cookies cool on the cookie sheet for AT LEAST 10 minutes before transferring to an airtight container to store.
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 27g | Protein: 2.5g | Fat: 6.4g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Calcium: 29mg | Iron: 1mg