Gooey Chocolate Chip Marshmallow Cookies

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/3 cup Chocolate chips
  • 1/4 tsp Salt
  • 1/2 cup Sugar or xylitol, unrefined
  • 1/4 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Oil

• Snacks

  • 2 Marshmallows per cookie - i like, mini

• Dairy

  • 2 tbsp Milk

• Other

  • 1 cup Spelt, oat, or white flour, loosely packed (125g

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions Combine all dry ingredients (except marshmallows) in a medium mixing bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. (Only if needed, add 1 tbsp extra milk of choice – I didn’t need it.) Roll into balls, then smush two mini marshmallows into each cookie and re-roll into a ball. (If dough is too soft to roll, you can refrigerate before rolling.) For soft cookies, refrigerate or freeze until cookie dough balls are chilled. Preheat oven to 325 F. Place cookie balls on a greased baking tray and bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool 10 minutes, during which time they will firm up. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. View Nutrition Facts