These cookies are a twist on traditional chocolate chip cookies. Vanilla pudding mix is added to the dry ingredients of the dough. After baking the cookies are topped with nuts, chocolate chips and mini marshmallows. Then the cookies are briefly broiled to toast the marshmallows. The final result is a gooey marshmallow topped chocolate chip cookie.
Course
Dessert
Cuisine
American
Keyword
Chocolate Chip, Cookie
Prep Time15minutes
Cook Time12minutes
Cooling Time5minutes
Total Time27minutes
Servings24cookies
Ingredients
2 ¼cupAP flour
1tspbaking soda
½tspsalt
1cup(2 sticks) butter, softened
¾cupbrown sugar
¼cupgranulated sugar
3.4ozvanilla instant pudding mix
2large eggs
1tspvanilla
1cupsemi-sweet chocolate chips
½cupchopped almondsplus extra for topping
½cupchopped walnutsplus extra for topping
½cupmini marshmallows
Instructions
Preheat oven to 350 F.
Whisk together flour, baking soda and salt and set aside.
Combine butter and sugar until creamy. Add pudding mix, vanilla and eggs until combined.
Slowly add dry ingredients to wet ingredients and mix until just combined. Add chocolate chips, almonds and walnuts and stir with rubber spatula.
Measure out dough into 2 large tbsp and roll into balls. Bake 10 to 12 minutes or until golden and top is set. Take cookies out of oven. Put oven to broil. Press the top of the cookies with more almonds, walnuts and marshmallows. Place one sheet at a time in the oven to broil for 30 to 40 seconds. Cool on sheets 5 minutes, transfer to cooling racks.