Marshmallow Caramel Chocolate Chip Cookies
These Salted Caramel Chocolate Chip Cookies are stuffed with soft caramel candies and gooey marshmallows. The milk chocolate chip cookies are buttery and chewy, and the salted caramel and marshmallow filling make these cookies irresistible.
Servings: 18 cookies
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2/3 cup dark brown sugar
- 1 egg + 1 yolk
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/3 + 1/4 cup milk chocolate chips, divided
- 3/4 cup soft caramels, cut into smaller pieces
- 9-10 large marshmallows, cut in half
- sea salt
Instructions
- Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.
- In a large bowl using a hand mixer or stand mixer, beat unsalted butter until light and fluffy.
- Add in the granulated sugar and brown sugar. Beat until well combined.
- Next add in the egg and the egg yolk. Mix until combined.
- Add in baking soda, salt, and vanilla extract. Mix until combined.
- Lastly, add in the all purpose flour. Mix until well combined.
- Add in 1 1/3 cups milk chocolate chips and mix until combined.
- Using cookie scoop, scoop out about 1 1/2 -2 Tbsp of cookie dough. Flatten the dough in the palm of your hand, and place half of a marshmallow and 1-2 pieces of soft caramel in the center.
- Fold the cookie dough around the caramels and marshmallow, covering it completely with dough. (You might need to add a little extra dough to cover completely). Once it is covered, give the dough a quick roll between your hands and place on your baking sheet.
- Space the cookie dough about 2” apart (I generally make 6 cookies per cookie sheet). You should be able to get 18-20 cookies out of this recipe.
- Bake for 11-12 minutes, or until the cookies have set on top and are just beginning to turn lightly golden in color.
- At the 10 minute mark, I like to add more caramel to the tops of each cookie. Working quickly, I add 2-3 soft caramel pieces on top of each cookie, then allow the cookies to cook 1-2 more minutes, or until lightly golden brown.*
- Allow to cool for 8-10 minutes before transferring to a cooling rack.
- While the cookies are cooling, use the remaining 1/4 cup of milk chocolate chips to add a few extra chocolate chips to the tops of each cookie.
- Sprinkle a pinch of sea salt on top of each cookie.
Notes
Note: *You can add the soft caramels while the cookies are cooling, if you prefer. Adding them in the last minute or two of baking will make the caramels spread and melt a bit more. If you add while the cookies cool, they will melt but they will not spread as much over the cookies. The cookies turn out great both ways!