Description
Delight in these gooey Marshmallow Creme Stuffed Chocolate Chip Cookies that combine a classic cookie base with a sweet, fluffy marshmallow center. Perfectly soft and chewy, these cookies feature a buttery dough loaded with semi-sweet chocolate chips and a surprise marshmallow creme filling that oozes with every bite.
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened, 2 sticks)
- 1/2 cup butter-flavored shortening
- 1 1/4 cups granulated sugar
- 1 1/4 cups brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 3/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 1/2 cups semi-sweet chocolate chips
Filling and Topping
- 1 (7-oz) jar marshmallow creme (chilled for about an hour)
- Additional semi-sweet chocolate chips for pressing on top of cookies
Instructions
- Cream Butter and Shortening: In a large bowl or stand mixer, cream the softened butter until light and fluffy. Add the butter-flavored shortening, then beat well for 1 minute to combine evenly.
- Add Sugars: Incorporate granulated and brown sugars into the butter mixture, beating for 1 minute until fully blended.
- Mix in Eggs and Vanilla: Add the 3 large eggs and 1 tablespoon vanilla extract. Beat thoroughly until smooth, scraping down the bowl to ensure even mixing.
- Add Flour: Spoon and level 4 3/4 cups all-purpose flour into the mixture but do not stir immediately.
- Combine Dry Ingredients: In a small spoon, mix baking soda and kosher salt into the flour, then stir the flour mixture into the batter.
- Fold in Chocolate Chips: When flour is partially mixed and streaks remain, add 2 1/2 cups semi-sweet chocolate chips. Stir gently with a wooden spoon if necessary to avoid overmixing.
- Chill Dough and Filling: Cover the dough and refrigerate for at least 2 hours to ensure it is completely chilled. Also, chill the jar of marshmallow creme for easier handling.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat (silpat).
- Form Cookie Dough Discs: Use a tablespoon to portion out 2 balls of dough. Flatten each ball gently with your hands to form discs.
- Add Marshmallow Filling: Scoop a generous teaspoon of cold marshmallow creme onto one disc.
- Seal Cookies: Place the second dough disc on top and pinch edges firmly to seal in the marshmallow. Use additional dough to patch any gaps to prevent leaks.
- Arrange on Baking Sheet: Place each sealed dough ball on the prepared baking sheet, spacing at least 2 inches apart.
- Add Chocolate Chip Topping: Press a few additional chocolate chips on top of each cookie dough ball before baking to enhance appearance and texture.
- Bake Cookies: Bake in the preheated oven at 350°F for 10–12 minutes, until edges are golden and tops remain slightly shiny.
- Cool: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely or until marshmallow filling is safe to eat.
- Serve: Enjoy the cookies warm, ideally paired with a glass of milk for the perfect comforting treat.
Notes
- Make sure the marshmallow creme is chilled to make it easier to handle and prevent it from melting too quickly during assembly.
- Carefully seal the edges to avoid marshmallow leaking during baking, which can create sticky spots or ‘lava’ on your baking sheet.
- Refrigerating the dough is essential for shaping and controlling spread during baking, resulting in thicker, chewier cookies.
- For even texture, avoid overmixing the dough once flour and chocolate chips are added.
- Cookies are best eaten warm but will keep stored in an airtight container for up to 3 days.
