AuthoradminBake these sweet beauties before, during and after New Year’s. You can start counting calories after the holidays, right?! That’s what the new year is for. White chocolate and mini marshmallows are heavenly in these chewy cookies. Each bite is filled with greatness.
In a stand mixer (with paddle attachment) or using a hand mixer beat the butter on medium speed for one minute until smooth and creamy. Add both sugars and continue to beat until fluffy and light in color, Beat in egg and vanilla on high speed, scraping the bottom and the sides of the bowl as needed.
In another bowl whisk together the flour, baking soda and salt. On low speed beat the dry ingredients into the wet. The cookie dough will be thick. Add in the white chocolate chips. Mix a few more times until well combined. Remove dough from mixer and place on a lightly flour dusted surface. Knead in marshmallows. Pat the dough into a disk and wrap in plastic wrap. Chill in the refrigerator at least 3 hours or up to 2 days. You must do this so the cookies don't spread all over the baking pan!
Remove dough from the fridge 10 minutes before you plan to bake it.
Preheat oven to 350 degrees Fahrenheit with the racks in the center. Line two baking sheets with parchment paper or silicone baking mats. Roll dough into one inch balls and place them one inch apart on baking sheets. You will need to work the dough a bit as it's crumbly, but it will come together well! Bake cookies for 8-10 minutes or until slightly golden brown on the edges. Don't over bake. Allow cookies to cool for 5 minutes on the baking sheet then transfer to cooling racks. The cookies will appear very soft, but will harden as they cool. If they puff up gently push them down with the back of a spoon.
*You can freeze cookie balls for up to 3 months. They can be baked for 10-11 minutes without thawing. You can also freeze baked cookies for up to 3 months. Just be sure they are in airtight bags or containers when frozen.
Ingredients
Directions
In a stand mixer (with paddle attachment) or using a hand mixer beat the butter on medium speed for one minute until smooth and creamy. Add both sugars and continue to beat until fluffy and light in color, Beat in egg and vanilla on high speed, scraping the bottom and the sides of the bowl as needed.
In another bowl whisk together the flour, baking soda and salt. On low speed beat the dry ingredients into the wet. The cookie dough will be thick. Add in the white chocolate chips. Mix a few more times until well combined. Remove dough from mixer and place on a lightly flour dusted surface. Knead in marshmallows. Pat the dough into a disk and wrap in plastic wrap. Chill in the refrigerator at least 3 hours or up to 2 days. You must do this so the cookies don't spread all over the baking pan!
Remove dough from the fridge 10 minutes before you plan to bake it.
Preheat oven to 350 degrees Fahrenheit with the racks in the center. Line two baking sheets with parchment paper or silicone baking mats. Roll dough into one inch balls and place them one inch apart on baking sheets. You will need to work the dough a bit as it's crumbly, but it will come together well! Bake cookies for 8-10 minutes or until slightly golden brown on the edges. Don't over bake. Allow cookies to cool for 5 minutes on the baking sheet then transfer to cooling racks. The cookies will appear very soft, but will harden as they cool. If they puff up gently push them down with the back of a spoon.
*You can freeze cookie balls for up to 3 months. They can be baked for 10-11 minutes without thawing. You can also freeze baked cookies for up to 3 months. Just be sure they are in airtight bags or containers when frozen.
