Mellow Chocolate Chip Cookies

Mellow Chocolate Chip Cookies

TOMBOYGIRL

"Great mellow chocolate chip cookies."
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Ingredients

20 m servings 119 cals
Serving size has been adjusted!
Original recipe yields 30 servings

Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Mix in the chocolate chips and marshmallows. Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 39
  1. 43 Ratings

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Most helpful positive review

I agree that this cookie is unbelievably delicious. We put the marshmellows in the freezer for a couple of hours before putting them into the batter. It keeps the cookies from looking too mutate...

Most helpful critical review

I was disappointed with this. First they wouldn't cook, then they burnt, all the marshmellows stuck to the tin foil, EVEN with the cooking spray. By the time I figured out the exact timing for c...

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I agree that this cookie is unbelievably delicious. We put the marshmellows in the freezer for a couple of hours before putting them into the batter. It keeps the cookies from looking too mutate...

I followed the advice of using parchment paper and decreasing the temperature to 350 degrees and baked them for 9 minutes. They turned out fabulous! My kids love them! This is a keeper! Thank yo...

The cookies are messy and tend to fall apart easily. To avoid this, try rolling the dough in your hands to create a ball. Then place on the cookie sheet. They will come out a lot neater this ...

I read Michelle's review & followed her suggestion of rolling the dough into 1" balls...this worked well. I flattened them slightly w/ a cup dipped in cocoa. I think next time I make these I won...

Use tin foil sprayed with vegtable spray instead of coating a cookie sheet. They make a mess.

I didn't have mini marshmallows, only regular size. I cut the mini's up but it was disaster when they baked. I would not recommend using regular size marshmallows.

Tasty and mellow. The marshmallows were sticky on the cookie sheet sometimes.

I make this recipe for an annual cookie exchange, and need to start making it more often for my family to enjoy throughout the year! I do the following to make them perfect: instead of mixing ma...

These are the best cookies I have ever tasted in my life! Best to use harder marshmellow's (sit out in over night to make a little stale) the marshmellow's don't mix / melt in with the cookie wh...

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