Sometimes, all you need to make your day is a variation of a chocolate chip cookie. These Marshmallow and Mini Egg Cookies are just that–a fun variant on the classic chocolate chip cookie. With dark chocolate chunks (I like use salted dark chocolate), gooey, melted mini marshmallows, and milk chocolate mini eggs, their shells still intact, these cookies are crispy on the edges, chewy in the middle, and absolutely delicious.
I am a sucker for Easter candy. If you haven’t tried my Malted Milk Cookies, aka my excuse for finding any reason to use Robin’s Eggs in my baking (excuse the old photos, they need work but the cookies are still incredibly tasty), then you may not know this, but Easter candy is what Halloween candy should be. Mini Eggs, only seen in stores for this short period of time, are candy coated, milk chocolate gems. There is something about them that is infinitely better than other candy coated chocolates–maybe it’s the egg shape or the Cadbury chocolate, all I know is, I have a bag and a half in the pantry in an effort to start stocking up. Can you tell I’ve been limiting my sweets intake lately? It has me excited about future treats.
Now that the candy talk is over, let’s move on to the cookies. These cookies are so easy and tasty. With just a simple chocolate chip cookie dough, I adjusted my usual ratio of brown sugar and white sugar for a little extra spread and crisp around the edges. The result is a cookie with a crispy edge and chewy middle, with chunks of chocolate throughout and mini eggs stealing the show.
I played around with putting the marshmallows in the cookie dough–and you can toss some in if you’d really like to–but you have to make sure all the marshmallows are fully covered with dough. If not, the marshmallow melts causing a wonky cookie that even Cloudy Kitchen‘s cookie scoot cannot save. Essentially, the marshmallow melts out of the cookie and the sugar caramelizes. I’ve made these with the marshmallows inside as well as just placed on top and they’ve come out fine, but you have really tuck them into the center. Adding the marshmallows on top of the cookies for the last 2-3 minutes of baking keeps them from melting all over and making the cookie ‘explode.’ Plus, you get the look of melted marshmallow over the top that you wouldn’t see otherwise.
These cookies are simple, but delicious–the perfect bake for when the clocks change and you realize you suddenly have an hour less in the day and just want something quick and chocolatey.
| Prep Time | 15 minutes |
| Cook Time | 15-17 minutes |
| Passive Time | 30 minutes |
| Servings |
cookies
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- 113 grams unsalted butter cold, cut into cubes
- 150 grams light brown sugar
- 75 grams granulated sugar
- 1 egg large
- 2 tsp vanilla extract
- 225 grams all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 100 grams mini eggs
- 75 grams dark chocolate in small to medium chunks
- 50 grams mini marshmallows
Ingredients
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- In the bowl of a stand mixer, or in a large bowl if using a hand mixer, cream together the cubes of cold butter, the light brown sugar, and the granulated sugar. Do this on medium-high for about 3-5 minutes until the butter and sugars completely combine until light and fluffy.
- Scrape down the sides of the bowl. Beat in the egg, at a slow to medium speed, until combined. Add in the vanilla and beat at medium speed until fully incorporated.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add 1/2 of these ingredients to the bowl of the mixer. Beat on low until the flour is incorporated. Add in the second half of the dry ingredients and continue to mix on low until the flour just lightly dusts the top of the dough.
- Add in the mini eggs and chocolate chunks. Mix on low until evenly distributed. This should only take a few seconds.
- Chill the dough for 30 minutes.
- Preheat the oven to 325°F and line a medium or large baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator. Roll the cookies into balls about 60 grams each and place four (if medium) or five (if large) on the lined baking sheet--the cookies will spread a bit as they bake; you can also use a 2 inch cookie scoop. Gently flatten the tops of the balls.
- Bake on the middle rack for 13 minutes. Remove the cookies from the oven and place 4 or 5 mini marshmallows on the top of each cookie. Return to the oven and let the cookies continue to bake for 2-3 minutes, until the cookies are golden brown in color and the marshmallow has started to melt.
- Remove the tray from the oven and give the baking sheet a tap on the counter. Let the cookies sit on the tray for 3 minutes before transferring to a wire rack to cool completely. Bake off the remaining dough. Enjoy.
NOTE: If you can't find Mini Eggs or if the season has ended, substitute with milk chocolate chunks.