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“I found this recipe in Cooking Club Magazine. Posting for safe keeping. The recipe notes " They're incredibly moist and chockful of delectable add-ins like chocolate chips, nuts and mini marshmallows". They also note "If you prefer regular size cookies, portion the dough into tablespoonsfuls and bake for 8-12 minutes".”
READY IN:
44mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Microwave the chocolates and butter in medium microwave safe bowl 1-3 minutes or until almost melted; stirring every 30 seconds. Stir until smooth; let stand 5-8 minutes or until cool; stirring occasionally.
  2. Meanwhile, whisk flour, baking powder and salt in small bowl. Beat eggs and sugar in large bowl on medium-high speed 5 minutes or until pale and thick. At low speed, beat in chocolate mixture and vanilla until smooth. Beat in flour mixture just until combined. Stir in 1/2 cup each of marshmallows, nuts and chocolate chips. Cover and refrigerate for 1 hour or until firm.
  3. Heat oven to 350 degrees. Drop scant 1/4 cup dough per cookie onto parchment paper lined baking sheets, leaving about 3" between each cookies.
  4. Bake 6 minutes or until cookies begin to spread and are still moist on top. Remove from oven. Carefully sprinkle remaining 1/2 cup marshmallows, nuts and chocolate chips over cookies; gently press into cookies. Bake an additional 5-6 minutes or until edges are firm and set but centers are still moist.
  5. Cool completely on parchment paper on wire rack.
  6. Cookies can be made 3 days ahead. Store in an airtight container.

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