MARSHMALLOW, RASPBERRY, MILK CHOCOLATE COOKIES

RASPBERRY, Chocolate Chunk and Marshmallow Cookies

RECIPE ADAPTED FROM PICKY PALATE

2 sticks softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
30-40 raspberry chocolate covered candies from trader joes
2 cups valrhona milk chocolate pieces from whole foods
80 mini marshmallows (i froze them a few mins before adding to cookies)
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. Place butter and sugars in a stand or electric mixer, beating until well combined, light and fluffy…about 2 minutes. Add eggs and vanilla beating until well combined. Slowly add dry ingredients along with raspberry sticks, chocolate pieces and marshmallows. Mix until just combined.
3. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Bake for 9-12 minutes, until baked to your liking. As soon as cookie comes out of oven, use a plastic knife to push melted marshmallow back around cookie. I did not find i needed to do this. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy!

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Comments

  1. says

    Oh my do these cookies sound and look scrumptious! Next time I go to Trader Joe’s I will be getting some raspberry chocolate covered candies just so that I can make these cookies!!! YUM! :-)

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