Chocolate Chunk Toasted Marshmallow Ginger Cookies
Ingredients
DRY
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp allspice
- 1/4 tsp salt
WET
- 12 tbsp salted butter
- 1 cup packed dark or light brown sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1/4 cup blackstrap molasses
MIX-INS / ROLLING
- 1 cup mini marshmallows
- 6 ounces dark chocolate, chopped into chunks (60 or 70% dark chocolate is best, but milk chocolate would be delicious too!)
- 1/3 cup granulated sugar, for rolling
Instructions
- Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl, and set aside.
- Make the brown butter: add butter to a saucepan and place over medium-high heat. The butter will begin to melt, crackle, and then, after a couple of minutes, foam. Make sure you whisk constantly during this process. Right after the butter foams, it will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer or in the bowl of a stand mixer, beat the cooled brown butter and brown sugar until well combined, 1 minute. Next, add the egg, vanilla, and molasses and mix on medium speed until smooth and creamy, 1 minute. (NOTE: Make sure your egg is at room temp before using – simply place in a bowl of warm water for 1-2 minutes.)
- Add the dry ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients and mix on medium-low speed just until combined. Add in the mini marshmallows and dark chocolate chunks and mix on low speed until just incorporated into the dough, or alternatively, mix in with a wooden spoon. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While your dough chills, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add sugar (for rolling) into a medium bowl and then set aside.
- After the dough has chilled, use a medium cookie scoop to grab 2 tablespoonfuls of dough, and then place each ball in the bowl of sugar and roll until well coated. Place the dough balls on the prepared pan at least 2 inches apart and bake for 10 to 12 minutes. It’s best to underbake these just a bit, so 10 to 11 minutes is usually perfect.
- Remove from the oven and cool the cookies on sheets for about 5 to 10 minutes, and then transfer to a wire rack. They will still remain soft on the inside. Repeat with the remaining dough.
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