These cookies are scrumptious, gooey, sweet, chocolatey and perfectly balanced. They are like the best chocolate chip cookie enhanced with marshmallows, dark chocolate, grahams crackers and freeze dried raspberries.
This recipe came out thanks to night time cravings. I realized that I could do a gourmet cookie at home and have it ready in 30 minutes; The same time that it would take me to drive, wait, and come back home from my favorite cookie shop. And just like the cookies from my favorite shop, the batch yields four BIG cookies.
It takes a bout 5 minutes to mise en place, 10 minutes to make the dough, 10 to chill the dough in the freezer and 10 minutes to bake for a total of 35 minutes. A little longer than expected but it’s worth it. If you like baking you will enjoy doing this little treat for you and a special friend or your small family.
Tips
To make things happened fast, grab all the ingredients, utensils, a scale, and two bowls.
Add the mini marshmallows, raspberries, and graham crackers right after adding the egg to the creamed butter. This will allow all these dry toppings to stick to the dough easier than adding them at the end.
If you want a fat cookie, don’t flatten the ball and leave the piece of dough tall. The cookies in the picture were shaped and flatten before putting them in the oven that is why they look like that. you decide how you want them.
Recipe
Yields: 4 big cookies or 8 small ones.
Ingredients
6 Tbsp unsalted butter
1/4 granulated sugar
1/4 brown sugar
1 egg
1/4 cup chopped, graham crackers
1/4 cup mini marshmallows
1/4 freeze dried raspberries
1/4 tsp vanilla extract
120 g or 3/4 cup of all purpose flour (best if you weight the flour)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
Ghirardelli dark chocolate raspberry squares
marshmallows
Procedure
- In a medium bowl cream the butter with the sugars until light and fluffy. Add the egg and mix until homogenous. Add the raspberries, graham crackers, mini marshmallows, vanilla extract and mix with a wooden spoon or spatula until everything is incorporated.
- In another medium bowl add the flour (weight the flour if possible), salt and baking powder and mix together to combine.
- Combine the wet ingredients with your dry ingredients, add the chocolate chips and combine until all the ingredients have come together.
- Divide the dough in four equal parts and shape them into balls. Place them in the freezer for 10 minutes. Meanwhile, preheat your oven to 375 F.
- Place the balls into a baking sheet with parchment paper. If you want your cookies flat and crispier, flat them a little in the enter. If you want them fat and chewier, leave them tall.
- Bake the cookie dough for 10 minutes. The cookies will come out golden brown at the bottom and very soft at the center. The center will set when you let them rest for a few minutes.
- Add the marshmallows on top and place it under the broiler for 30 seconds , just enough to toast the marshmallow. Take the cookies out and add chocolate squares. WARNING: the parchment paper can caught on fire. Be careful when doing this step. Remove the parchment paper if possible.
