Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 ½ cups chocolate chips
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12 Oreo cookies (whole, for topping)
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1 cup mini marshmallows (or marshmallow creme)
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Optional: additional crushed Oreos for garnish
Instructions
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Preheat Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Make Dough – In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in eggs and vanilla extract.
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Dry Ingredients – In another bowl, whisk flour, baking soda, and salt. Slowly add to the wet mixture, mixing until combined.
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Add Chocolate – Fold in chocolate chips and a handful of crushed Oreos (optional) for extra crunch.
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Form Cookies – Scoop cookie dough into 12 large balls and place them on the prepared baking sheet.
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Bake – Bake for 10–12 minutes, until edges are golden but centers remain slightly soft.
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Add Marshmallow – Remove from oven and quickly press a dollop of marshmallow creme or a few mini marshmallows into the center of each cookie.
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Top with Oreo – Place a whole Oreo on top of the warm marshmallow so it sticks.
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Cool & Serve – Allow cookies to cool slightly, then serve warm for gooey perfection.
Notes
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For an extra gooey bite, broil the marshmallows on top for 30 seconds before adding the Oreo.
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Use double-stuffed Oreos for even more creaminess.
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Store leftovers in an airtight container at room temperature for up to 3 days.
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These cookies freeze beautifully — just reheat in the microwave for 10–15 seconds.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian