These marshmallow cookies are soft, chewy, and studded with melted chocolate chips and gooey mini marshmallows. Made with simple baking staples, they bake in under 15 minutes!
Preheat the oven to 180C/350F. Line a cookie sheet with parchment paper or a cookie sheet.
In a mixing bowl, add your white sugar, brown sugar, and softened coconut oil and whisk together, until creamy and glossy. Add in your milk and vanilla extract, and mix until combined.
Add in your flour, baking powder, baking soda, and salt and gently fold into the mixture, until just combined. Using a rubber spatula, fold through your chocolate chips.
Form 12 balls of cookie dough. Press down into the center of each ball and place 2-3 mini marshmallows in there, and cover completely with the dough. Place the marshmallow stuffed cookies onto the lined sheet.
Bake the cookies for 12-15 minutes, or until the edges have just begun to go golden brown. Remove from the oven and let cool on the sheet for 10 minutes, before carefully transferring to a wire rack to cool completely.
Notes
* You want the texture to be soft, like softened butter.Reserve some chocolate chips to top the cookies with. TO STORE. Leftover cookies can be stored in an airtight container at room temperature for up to 2 weeks. To keep them fresher for longer, refrigerate them for 1 month. TO FREEZE. Store leftover cookies in a freezer-safe container and freeze for up to 6 months. Let the frozen cookies thaw overnight in the refrigerator.