For the Cookie Dough
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 pound semisweet chocolate chips
For the Topping
30 regular Campfire® Marshmallows
30 milk chocolate squares
Preheat oven to 350°F . Spray muffin tins with nonstick cooking spray.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in chocolate chips.
Use a large cookie scoop to distribute about 3 tablespoons of dough into the prepared muffins wells.
Bake in preheated oven for 18 to 20 minutes. Allow cookies to cool completely in the muffin pans.
When ready to serve, top with one roasted Campfire® Marshmallow and a milk chocolate square.
These are also delicious when topped with mini peanut butter cups.
If you don’t have access to a fire pit to roast your marshmallows, a kitchen torch does the trick.
Cookies will store at room temperature in an airtight container for up to 3 days.
Recipe by: MyBakingAddiction