Tuesday, October 23, 2012

Chocolate Chip Caramel Marshmallow Cookies

Cookies can make anything better. 

I was tailgating before one of our local college games, and I'm always in charge of dessert. I felt lazy that week and didn't want to actually make something so decided to go with a dessert that would let my laziness shine through, but would be impressive enough to take for a crowd. I decided on Pioneer Woman's campfire banana boats. I had seen it on a recent episode on the food network. It turned out that they were perfect for tailgating! Just throw them on the grill right after the burgers. Anyway, afterwards I had a lot of left over ingredients to throw in these cookies for mix ins.

So I had chocolate chips, caramel bits, and marshmallows, and I thought other than hoarding them on the couch and eating them right out of the bag, I had better throw them in some cookies so others could benefit. I used a cookie base from Picky Palate, but of course your favorite cookie base will work just fine. I loved the way the caramel and marshmallow melted into the cookies. Why are cookies so addictive? 

What is your favorite cookie? Send me the recipe and we'll decide on the best. (A good excuse for me to eat more cookies)

Chocolate Chip Caramel Marshmallow Cookies

2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups all purpose flour
1 cup almond flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup chocolate chips
1 cup caramel bits
1 cup mini marshmallow

1.  Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

2.  In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.

3.  In a large bowl add the flour, almond flour, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add chocolate chips, caramel bits, and marshmallows until just combined.

4.  With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk.

Makes 3 dozen cookies

Reprinted from Picky Palate with a few little changes. 


  1. I've never had marshmallows in a cookie before, I think it's time to experiment!

  2. Wooowww!!! I think I spoke too soon these look even more scrummy!! Going to have to have a go!!

    1. Thanks, hope you like them. I love experimenting with cookies.

  3. Not sure what happened, but my cookies turned out awful! Barely edible.

    1. I'm sorry! What happened, was it the flavor, or texture?

  4. Can I add nuts to this recipe? What kind of nut would you recommend, and how much?

    1. Yes absolutely, any kind of nuts would be great, but I'm partial to pecans. You could use anywhere from 1/2 cup to a cup.

  5. How to I adjust the recipe to fit into a 1L mason jar?

  6. I just made these cookies. They are ok... If I were to make them again I would only use 3 cups of flour. I found the cookies were a bit dry due to the excess amount of flour. I also cut down on the sugar. I used 3/4 cup of white and brown sugar and they were plenty sweet.



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