A while back I claimed that I developed a recipe for the softest chocolate chip cookies ever…
This new one I made today IS SOFTER! I did not think it could be done, but I did it. But I did not just stop at chocolate chip cookies… oh no, I topped them with homemade marshmallow and toasted them. These amazing cookies are like s’mores, but not so messy, and I do love a good s’more.
Make these just as plain chocolate chip cookies, or add the marshmallow to make them even more special!
Preheat your oven to 350 degrees
Line 2 cookie sheets with parchment paper
– 12 Tablespoons of butter (1 ½ stick) (softened)
– ⅔ cup packed brown sugar
– ⅓ cup white sugar
– 2 eggs
– ½ teaspoon vanilla extract
– ½ teaspoon almond extract
– 2 ¼ cups of flour
– 1 packet of vanilla pudding mix
– 1 ½ teaspoon corn starch
– ½ teaspoon baking soda
– Pinch of salt
– 1 cup semi sweet or milk chocolate chips
With a stand mixer or a hand mixer, cream together the butter and sugar until light in color and fluffy. Add one egg at a time and mix, and then add the vanilla and almond extracts.
In a medium bowl whisk together the flour, pudding mix, corn starch, baking soda and salt.
Add the flour mixture to the butter and sugar mixture a third at a time. Once incorporated, add the chocolate chips.
Scoop a heaping tablespoon of dough onto the cookie sheets for each cookie. Make sure they are about an inch apart.
Bake for 10-15 minutes. The center and top of the cookie should still feel soft but the bottom edges should be golden.
Let cool completely before adding marshmallow!
I used a large star tip to pipe the marshmallow directly on the cookie.
Let cool in the refrigerator for 30 minutes to an hour before eating for the marshmallow to set. If you wish to toast the marshmallow, use a kitchen torch or broil the cookies for about 3 minutes (leaving the oven door open and watching the cookies!).
A ∙ COOKIE ∙ S’MORE