The Best Pumpkin, Marshmallow and Chocolate Chip Cookies
Soft, gooey, and bursting with fall flavor — these pumpkin, marshmallow chocolate chip cookies are a dreamy twist on the classic chocolate chip cookie. The pumpkin puree adds moisture and warm color, the mini marshmallows create melty pockets of sweetness, and the chocolate chips tie it all together.
Servings: 10
Ingredients
- 1 c browned butter cooled for 30 min
- 1 can pumpkin puree blotted dry
- 1/2 c cane or white sugar
- 1 1/2 c brown sugar
- 4 egg yolks
- 2 tsp vanilla extract
- 2 1/2 c all purpose flour I use King Arthur all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1.5 c chocolate chips
- 2 c small marshmallows or large ones cut into 4 pieces
Instructions
- BROWN BUTTER: add 1 cup butter to a sauce pan over medium heat. Cook, stirring every 30 seconds until butter begins to foam and turn a golden brown color and develops a nutty smell (5-6 minutes). Turn off heat and cool it off.
- DOUGH: Once cooled, add butter, cane sugar, and brown sugar to a mixing bowl. Whisk well for 2-3 minutes. Then add in egg yolks, blotted dry pumpkin (should almost feel like playdough) and vanilla, whisk again for 2-3 minutes. Then add in remaining ingredients and mix well until incorporated.
- Scoop out dough into 1⁄4 size balls and place on baking sheet and cover with plastic wrap or large Tupperware with lid. Refrigerate 30 minutes or up to 2 days.
- BAKE: Preheat oven to 350, bake cookies 2-3 inches apart on cookie sheet at 350 for 16-18 minutes. Remove when cookies look almost done but still a bit soft.
- Sprinkle with extra flaky salt if desired. Cool for 15 minutes if you can. Enjoy!
Notes
Chill dough for thicker cookies; press extra marshmallows on top before baking for a bakery-style look.