Last weekend we had a neighborhood BBQ and of course, it’ was my job to bring dessert. It’ was 80F degrees, so I didn’t want to spend a ton of time in the kitchen baking. So, I decided to make cookies… but not just any old plain boring cookies would do.
I recently bought a couple containers of the KRAFT Jet-Puffed Mallow Bits. If you aren’t familiar with these, they are super mini marshmallows, the kind you’d find in your packets of hot chocolate. And ya know what? They are PERFECT for cookies! (PS: They’re perfect for topping cupcakes with too!) I made S’mores cookies a few days ago and today I’m making a Mocha Mallow cookie with these mini bits of heaven!
I started with a recipe that I’ve seen on several blogs from Annie’s Eats to My Baking Addiction and then put my personal spin on them. I added the mallow bits, reduced the chocolate chips, added espresso powder and vanilla. Adding the Mallow Bits was my hubby’s idea. I think he’s a genius. The original recipes for this cookie also wanted me to make them giant cookies… but I needed to feed a bunch of people, so I decided to make them a bit smaller so the batter would go further.
They turned out pretty darn yummy.
PS… For the I also made M&M Cookie Bars (which you should make too… cause UHM YUMMMM!)
- 1 cup (18 Tbsp) cold, unsalted butter, cubed
- 1¼ cup sugar
- 2 large eggs
- ½ cup cocoa powder
- 2¼ cups flour
- ¼ tsp salt
- 1 tsp baking powder
- 2 tsp espresso powder
- 1½ cups semi-sweet chocolate chips
- 1 cup Jet-Puffed Mallow Bits
- Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
- In the bowl of a stand mixer, cream together the cold butter and sugar about 2 minutes.
- Add the eggs and vanilla and continue creaming together until light and fluffy, about 3-4 minutes.
- Add the flour mixture and mix on low until just combined.
- Add the chocolate chips and Mallow Bits and mix on low until incorporated. NOTE: Dough will be thick and you may need to incorporate the chips and bits by hand.
- Drop 1½ inch semi-flat mounds onto a cookie sheet and bake for 8-10 minutes. Refrigerate dough between batches.
- Allow cookies to cool 4-5 minutes on cookie sheet before remove to a wire rack to cool.