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Marshmallow Toffee Cookies

Marshmallow Toffee Cookies: Soft, Chewy Delights Await

Experience the delightful combination of soft marshmallows and crunchy toffee bits with these Marshmallow Toffee Cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 1 minute
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Brown Sugar Try dark brown sugar for a richer flavor.
  • 1 cup Granulated Sugar Coconut sugar can be a fantastic low-glycemic alternative.
  • 1 cup Country Crock® Acts as a dairy-free butter substitute.
  • 1 large Egg A flax egg is a great dairy-free substitute.
  • 1 large Egg Yolk Omit if you prefer a lighter cookie.
  • 1 teaspoon Vanilla Extract Optional, but enhances the sweetness.
  • 2 cups All-Purpose Flour Gluten-free flour blends can be used.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best results.
  • 1 teaspoon Salt Essential to balance sweetness.
  • 1 teaspoon Baking Soda Make sure it’s fresh for optimal results.
  • 1 cup Mini Chocolate Chips Swap for dark chocolate chips for a richer taste.
  • 1 cup Milk Chocolate Toffee Bits Feel free to skip for simpler cookies.
  • 1 cup Mini Marshmallows Ensure they’re fresh and soft for best texture.

Equipment

  • Mixing bowl
  • baking sheet
  • Parchment paper
  • electric mixer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat together the brown sugar, granulated sugar, and Country Crock® until fluffy, about 30-45 seconds.
  3. Incorporate the large egg, egg yolk, and vanilla extract into the sugar mixture, and mix until smooth.
  4. Gradually mix in the all-purpose flour, baking powder, salt, and baking soda until just combined.
  5. Fold in the mini chocolate chips, milk chocolate toffee bits, and mini marshmallows.
  6. Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 3 inches apart.
  7. Bake in the preheated oven for 10-12 minutes until the edges are light golden and the centers are soft.
  8. Let the cookies cool on a wire rack for about 1 minute before transferring them to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1.5gCholesterol: 20mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 500IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for 30 minutes to prevent excessive spreading. Store cookies in an airtight container at room temperature for up to 1 week.

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