If you’re looking for a cookie to suit anyone’s tastes, it’s a chocolate chip. Truth be told, not my favorite cookie. I generally lean towards peanut butter or something that’s filled with salty/sweet toppings. However, when we had friends over recently, I made my twist on a classic chocolate chip. By adding marshmallows and pretzels to the recipe (basically everything but the kitchen sink!), it gives this plain cookie a makeover and the taste buds a delight. Although there are a few cookies in the freezer (a great way to store for later), I can’t help wanting to make a batch for the upcoming Superbowl parties…or even some for weekend nibbles.
Loosely based off of Magnolia Bakery’s classic chocolate chip cookie:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup (1 1/3 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 tsp vanilla extract
1 bag of miniature semi-sweet chocolate chips (mini is the key!)
1/2 a bag of miniature marshmallows
2 handfuls of crushed Rold Gold pretzel sticks
Pre-heat oven to 350F. In a large bowl, combine the flour, the baking soda, and the salt. Set aside. In a large bowl, cream the butter with the sugars until smooth, about 3 minutes. Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips, crushed pretzels and mini marshmallows. Drop rounded teaspoonfuls on to ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden brown. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Makes 2-3 dozen.