Chocolate-peanut brittle, Chocolate Chip, and Marshmallow cookies. What a mouthful;) These cookies are off the hook, one small point away from being absolutely exceptional. I think there’s still some room to perfect the balance of tastes between the chocolate, peanut butter and marshmallow, but I’m satisfied with them enough to post them here for you. Because these bad boys are made with mashed up peanut-brittle crackle, they have a rich toffee or caramel-like taste.
They’re perfect on a day like today when it’s snowing outside, but really who would ever turn down homemade cookies. There’s just no bad time for a cookie binge. Stack them high, spread them out in a fan, smoosh a healthy scoop of bananas foster icecream between two and turn them into an ice-cream sandwich, or pour yourself a glass of milk and dunk them until they turn into a mushy mess. Instant happy.
Cookies can be a real mess to make, unfortunately. Flour and cookie dough sometimes goes flying, and you are always left with a million little containers to clean up on top of the pans and cooling racks. The one thing I absolutely hate to do, but know is important, is assemble my ingredients before I start.
How’s that for a good-looking spread of ingredients!
This particular recipe can take a while if you’re starting from zero, but if you’ve already made the peanut brittle and turned it into peanut-brittle and chocolate crackle (my take on a recipe from the Momofuku Milk Bar cookbook), then you’re two steps ahead of the game (note: It may take me a bit to get the crackle recipe up, so if you can’t wait, feel free to email me, and I will send it to you).
The one thing about baking is that when it comes to the base ingredients, adding too much of this or too little of that, can totally alter the result. Sometimes this works out in your favor, but more often than not, it doesn’t. Measuring your flour and other ingredients precisely, is important. I use less care with my vanilla and things like chocolate chips than most people, but let’s not go crazy…keep it in check!
When combining ingredients to make cookie dough, for these or simple cookies like toll-house, make sure to use room-temperature ingredients, mix the butter and the sugar, throw in the egg(s), add the dry ingredients, and then the goodies (crackle, marshmallows, chocolate chips). Read below for more details and tips, but the full process looks something like this. . .
These cookies get a bit oozy and end up spreading out considerably, so I’d recommend using a cookie scooper if you have one, or making fairly conservative cookie balls (a touch smaller than what you see in the photo above) not more than 1-1.25 inches in diameter. I usually scoop the cookie-dough out of the bowl with a spoon or spatula and then roll the dough into a ball in the palm of my hand. For “toll-house” chocolate chip cookies, this is how you get them to come out in perfect circles with an even thickness. For these cookies, I flattened the tops a bit, as you can see in the last photo. If you’re so daring, you can try leaving them as round balls. If you do, please be sure to share your results with me in the comments section or on instagram!
When you’re done, the cookies and will look something like this..!
So here’s what you’ll need:
2 sticks of Butter (16 tbsp)
1 cup granulated sugar (dominos etc.)
1/3 cup light brown sugar
1/2 tsp vanilla extract (a little more is ok)
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 tsp salt
2 cups of peanut butter crackle
2/3 cups chocolate chips
1 1/4 cups mini marshmallows
1 Stand Mixer
2 Silpats (1 is sufficient if you’re patient)
2 cookie sheets
1 cookie scooper
- Roll your silpats out onto the cookie sheets and set aside
- Assemble your ingredients onto your ingredient tray and gather your spatula, cookie scooper and other tools.
- Toss your butter into the stand mixer and mix on medium high speed until the butter is light and fluffy (see the photo above).
- Using a fork mix together the sugars and toss into the mixer along with the butter and mix together until fully combined.
- Add in your dry ingredients (flour, baking powder, baking soda, and salt) and mix until fully combined.
- Now add the goodies one at a time (crackle first, then chocolate chips, then the marshmallows).
- scoop the cookie dough out of the bowl with a cookie scooper or a spatula. Using your the palms of your hands form the cookie scoops into small balls just over 1 inch in diameter.
- Place the cookie balls onto the silpat sheets 3-4 inches apart.
- Preheat your oven 375 degrees
- Cool the cookies in the fridge for an hour so the cookie dough holds its shape.
- Remove the cookie dough from the fridge and place into the oven for 17 minutes.
- Remove cookies from heat and leave to cool. If the tops of the cookies look uncooked/wet, place in the oven for an additional minute. A bit wet is ok, because the cookies will continue to cook after they’re removed from the over.
- Eat up!
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