Chocolate chip cookies with marshmallow filling

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 292, total fat 11 G., saturated fats 7 G., proteins 3 G., carbohydrates 47 G., fiber 2 G., cholesterol 34 mg, sodium 124 mg, sugar 32 G.

"For me, the perfect chocolate chip cookie should have a soft, gooey center and slightly crispy edges. These cookies literally have a gooey center: I place a marshmallow in the center of each cookie dough piece. Because the vegan marshmallows are gelatin-free, they stay fluffy while baking," says Gabriela Rodiles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 and 1/4 teaspoons vanilla extract
2 and 1/4 cups premium flour
3/4 tsp baking soda
0.5 tsp coarse salt
2 cups semi-sweet chocolate chips (about 340 g)
18 vegan marshmallows

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line two rimmed baking sheets with parchment paper. If you only have one baking sheet, let it cool completely before baking the second batch.
Place the butter in a small microwave-safe bowl, cover, and microwave on medium power until melted, 1–2 minutes. Alternatively, melt the butter in a small saucepan. Let cool slightly.

In a large bowl, whisk together the dark brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth. In a medium bowl, combine the flour, baking soda, and salt. Using a wooden spoon, fold the flour mixture into the liquid mixture. Stir in the chocolate chips.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
Scoop the dough into mounds, 3 tablespoons (or 60 grams) at a time. Flatten each portion in the palm of your hand to form a disk about 0.5 cm thick. Place 1 marshmallow in the center of the dough and fold it inward, completely covering it. Roll into uniform balls and place them on the prepared baking sheets, spacing them about 5 cm apart.
Bake the cookies until the edges and top are crisp but the centers are still soft, 17–18 minutes. Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.

Categories:

recipe / Recipes for children's dishes / Calorie content of prepared meals / Desserts / Cookie / Food Network - recipes / American cuisine

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