Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup mini marshmallows
- ½ cup crushed cookies (optional)
- ½ cup candy melts or colored chocolate for decoration
- ½ cup nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs, one at a time, then vanilla extract. Mix until combined.
- Gradually add flour mixture, mixing on low until just combined.
- Fold in chocolate chips, mini marshmallows, and optional mix-ins like crushed cookies or nuts.
- Scoop dough into 2-tablespoon balls, flatten slightly, and create a small well in the center.
- Fill each well with candy melts, chocolate, or desired filling.
- Bake cookies for 10–12 minutes, until edges are lightly golden but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack. Decorate with melted candy or colored chocolate as desired.
Notes
Dough can be refrigerated up to 48 hours or frozen for 3 months.
For extra soft cookies, avoid overbaking and store in an airtight container.
Fillings can be customized with chocolate, caramel, fruit, or candy.
Optional nuts or crushed cookies add texture and variety.
- Prep Time: 20
- Cook Time: 12