Ingredients
Scale
- 1 cup (2 sticks / 225g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
- 1½ cups mini marshmallows
- 24 Ritz crackers (plus extra for topping, optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make dough: Beat butter, brown sugar, and granulated sugar until fluffy (~3 min). Add eggs and vanilla; mix well.
- Add dry ingredients: Whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined. Stir in chocolate chips.
- Assemble cookies:
- Scoop 1½-tbsp mounds of dough onto sheets.
- Press 1 Ritz cracker gently into the top of each mound.
- Top each cracker with 1–2 mini marshmallows.
- Optional: Press another Ritz on top for a “sandwich” look.
- Bake 9–11 minutes, until edges are golden and marshmallows are puffed (they’ll melt slightly).
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– For extra gooeyness, broil 30 seconds at the end (watch closely!).
– Use fresh marshmallows—stale ones won’t melt as well.
– Store in an airtight container up to 3 days (if they last that long!).
Prep Time & Nutrition (per cookie, makes 24):
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
Servings: 24 | Calories: 150 | Net Carbs: 18g | Fats: 8g | Protein: 2g
Servings: 24 | Calories: 150 | Net Carbs: 18g | Fats: 8g | Protein: 2g