Best of both worlds in this sweet and salty treat! Marshmallow Chocolate Chip Cookie is chewy, chocoately and made healthier with coconut oil!
Wonder if I can pay a maid in cookies?
Cookies are a good bargaining tactic. I mean. Who can turn down a buttery, sweet and chocolate filled cookie? If you are one of those crazies, please put your hand down. I don’t want to hear your foolish reasonings. Mature right?
Well you see. I am slightly behind on wrapping presents. And I am quickly running out of sweatpants to lounge in. And I am about to resort to tubberware as our serving pieces. I need a maid. Like yesterday.
Last week I was hit by the flu. I mean steamrolled. I have never been so sick in life. Upon the flu working its course, I came down with bronchitis. The coughing. Never so hard in my 29 years. It takes a lot to make me stay put,and I did not leave our couch for 5 straight days. I was lucky to have showered most days. TMI? I’ve got some major cabin fever going on and can’t stand to be inside for one more day.
So come help me wrap presents and get our house back in order? I pay in Marshmallow Chocolate Chip Cookies!
I was lucky to even get these cookies photographed! I couldn’t stop shoving them in my face. They are sweet and salty and chewy and chocolately and ridiculously addicting. I used Ali’s coconut oil chocolate chip cookie recipe as the base because there had to be one lick of health in them to justify eating an entire batch in one sitting.
So if you dig sweet and salty marshmallow chocolate chip cookies then come on over! I could use some company.
Best of both worlds in this sweet and salty treat! Marshmallow Chocolate Chip Cookie is chewy, chocoately and made healthier with coconut oil!
2 hr, 30 Prep Time
15 minCook Time
2 hr, 45 Total Time
Yields 24
Save RecipeIngredients
- 1/2 cup coconut oil, softened but not melted
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup marshmallows
- 1/2 cup crushed pretzels
- 1 cup semisweet chocolate chips
Instructions
- To Make the Cookies: In the bowl of a stand mixer or using a hand mixer, cream together the softened coconut oil, brown sugar and granulated sugar, egg, and vanilla extract on medium high until light and fluffy, about 3 minutes.
- Add in the flour, cornstarch, baking soda and salt, and mix until combined. Add t and stir in by hand the marshmallows, pretzels and chocolate chips.
- Using a small cookie scoop, scoop the dough into balls, and place them on a large plate. Cover with plastic wrap, place in the fridge and chill for at least 2 hours.
- To Bake: When ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough at least 2 inches apart on a silicon lined or parchment-lined baking sheet.
- Bake for 12-15 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Cooking for some more sweet and salty sweets?
Toasted Marshmallow Brownies with Cinnamon Sugar Pretzel Crust
Peanut Butter Captain Crunch Puppy Chow
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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