Welcome to the magical world of marshmallows! This recipe combines classic chocolate chip cookies with the sweet touch of marshmallows. The result is a treat that’s truly enchanting. You won’t be able to resist these chocolate chip marshmallow cookies.
What makes these cookies special is adding marshmallows to the dough. They add a unique texture and taste to the already scrumptious cookies. The blend is heavenly.
This recipe is super easy. No chilling time is needed. You’ll have these delightful cookies ready to enjoy fast.
All you need are some everyday items: butter, sugar, eggs, flour, baking soda, salt, vanilla, chocolate chips, and mini marshmallows. Simple yet magical, they create a delicious bite.
You can make these cookies regular or big. Just be sure to bake them a bit less for that soft and chewy finish.
Before baking, press the marshmallows and chocolate chips into the dough. This keeps them together and adds bursts of flavour in every bite.
Dive into the rich world of marshmallow chocolate chip shortbread magic bars. These treats are a mix of gooey shortbread, sweet milk, chocolate chips, and marshmallows. Baked just right, they have a lovely caramel taste from the toasted marshmallows.
Enjoy these bars warm or at room temperature. They’re perfect for any get-together or as a personal treat. Pair them with fresh fruit to balance out the sweet.
A Gooey Shortbread Recipe
The bar’s gooeyness starts with the shortbread base. It’s made with butter, sugar, flour, and a bit of salt. This makes a delicious foundation for the marshmallow and chocolate.
“The gooey shortbread base provides a buttery and crumbly foundation for the marshmallow and chocolate flavors to shine.” – baking guru, Jane Doe
Sweetened condensed milk turns the shortbread into something special. It makes the bars creamy and gooey. This step adds to the taste with every bite.
Don’t forget the tiny chocolate chips. They melt as the bars bake, mixing with everything. This makes the bars full of chocolate goodness.
Storing and Serving
These bars stay good for 4-5 days in an airtight container. It’s a handy treat to have around all week long. Ideal for any party or as an anytime treat.
For the best taste, have them from room temperature to slightly warm. This brings out their gooey texture even more. They’re also great with vanilla ice cream or whipped cream.
Start your magic baking journey with these bars. Their gooey mix, rich taste, and exciting ingredients promise to delight. They’ll keep you wanting more.
Ingredients:
Instructions:
1 cup softened butter
1/2 cup granulated sugar
2 cups all-purpose flour
Pinch of kosher salt
1 can sweetened condensed milk
1 cup mini chocolate chips
Halved marshmallows
Preheat the oven to 350°F (180°C) and grease a baking pan.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the flour and kosher salt to the butter mixture, mixing until a soft dough forms.
Press the dough evenly into the greased baking pan to form the shortbread base.
Pour the sweetened condensed milk over the shortbread base, spreading it out with a spatula.
Sprinkle the mini chocolate chips over the sweetened condensed milk layer.
Place the halved marshmallows on top of the chocolate chips, evenly distributing them across the surface.
Bake in the preheated oven for 20-25 minutes or until the marshmallows are slightly toasted on top.
Remove from the oven and allow the bars to cool completely before cutting into squares and serving.
Chocolate Chip Marshmallow Cookies with Toffee Bits
This recipe takes your favourite chocolate chip cookies up a notch with toffee bits. The toffee bits add a lovely crunch. They make the cookies extra gooey and irresistible.
Making the cookies with vegan marshmallows is a neat trick. Vegan marshmallows melt in such a perfect way. They keep their shape but become wonderfully gooey. This is great news for vegans who love to bake.
This special recipe includes many yummy ingredients like butter and sugars. You’ll also need vanilla, eggs, and the usual flour and baking items. Don’t forget the stars of the show – chocolate chips, vegan marshmallows, and toffee bits. Mixing it all together is quick and easy. And you can bake right away without chilling the dough.
Once these cookies are out of the oven, keep them in a sealed jar. But, honestly, they’re too delicious to last long. So, treat yourself soon. Taste the magic of gooey chocolate, marshmallows, and toffee. It’s a real delight.
FAQ
Can I use regular marshmallows instead of mini marshmallows in the recipe?
Yes, you can swap in regular marshmallows for mini ones. Just know they might not spread as evenly in the cookies.
Can I substitute the all-purpose flour with a gluten-free flour?
Sure, you can use gluten-free flour instead of all-purpose. The cookies might taste a bit different, though.
How long can I store the marshmallow chocolate chip shortbread magic bars?
Keep them in an airtight container at room temperature. This will keep them fresh for 4-5 days.
Can I freeze the cookie dough for future baking?
Freezing the dough for later baking is fine. Shape the dough into balls. Then, freeze them on a tray before putting them in a bag or box.
They will keep well in the freezer for up to 3 months. When you want to bake, put the dough balls on a tray and cook them longer than usual.
Can I make the cookies without the toffee bits?
Yes, the cookies will be fine without toffee bits. While they won’t have the same toffee taste and crunch, they’ll still be tasty.
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