I think I may have created the most epic cookie of all time.
Ok, so that might be a slight exaggeration. I mean, there's no bacon in it.
But I imagine these taste like what a s'more would taste like if you replaced the graham crackers with chocolate chip cookies and sandwiched them with a chocolate covered pretzel inside instead of a boring piece of plain chocolate.
What, too far?
I used my favorite chocolate chip cookie as a base for these and then basically put them on steroids. Even though we learned last time that the 24 hour rest period is helpful, I went ahead and baked a test cookie the day I made the dough. You know, for more research. And also because I really wanted a cookie. And when you have cookie dough in your fridge that looks like this...
I mean, come on. I challenge you to resist the temptation.
Frankly, I think the cookies I baked the same day I made the dough tasted just as good as the ones I baked the next day. That is, sinfully delicious.
I tried to get a picture of the strings of melted, gooey marshmallow that stretch across your fingers as you break one of these in half, but I mostly ended up with lots of pictures that look like this:
Self timer fail. But cute apron win!
Pretzel Chocolate Chip Marshmallow Cookies
Yield: 15 cookies
4.25 oz (1 cup minus 1 Tbsp) cake flour
4.25 oz (3/4 cup plus 1 Tbsp) bread flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp kosher salt
10 Tbsp unsalted butter, softened
5 oz (1/2 cup plus 2 Tbsp) light brown sugar
4 oz (1/2 cup plus 1 Tbsp) granulated sugar
1 tsp vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup mini marshmallows
3/4 cup mini pretzels, left whole
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. 2. In a medium bowl, whisk together both flours, the baking soda, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both sugars on medium speed until very light and fluffy, 4-5 minutes.
4. Scrape down the sides of the bowl. Add the egg and vanilla and return the mixer to medium speed. Mix until the egg is completely incorporated.
5. Add the dry ingredients and mix on low until not quite incorporated. Add the chocolate chips, marshmallows, and pretzels. Mix until just incorporated; you don't want to break the pretzels up too much (bravo if you can even keep a few whole!).
6. Portion the dough into 2 oz balls, about the size of a golf ball and space them evenly on your prepared baking sheet. Bake 15-18 minutes, of until the edges of the cookies just begin to turn golden brown. Remove baking sheets to a wire rack but leave the cookies on the sheet to cool. Serve slightly warm or at room temperature. These cookies are best the day they're made, but will keep stored at room temperature in an airtight container for up to 3 days.
- Unlike the original cookies this recipe is based on, I do not think these need to be rested for 24 hours for them to be at their peak of deliciousness, but the dough will absolutely keep well wrapped, in the fridge for up to 72 hours, or the freezer for about a month.
- Your cookies may still look underdone at the 15-18 minute mark but don't overbake them! They are going to look a little gooey thanks to the melted marshmallow, but the dough itself will be cooked through.