I should really pay attention to my instincts when in the kitchen, but I usually don’t. Not only do I not take other people’s advice, I often don’t even take my own; I’m hardheaded like that. I insisted on using every last mini marshmallow I discovered taking refuge in my pantry for this recipe, no matter what the outcome. Somehow I knew that these cookies couldn’t handle all of those marshmallows and that they would surely spread out during baking causing an unsightly mess, but did I care? No. I just wanted those little puffy marshmallows gone. Seeing their plump little cloud-like bodies every time the pantry door opened was simple getting to be more than I could handle.
If I had added just one cup of mini marshmallows, instead of the three that I stubbornly used, I think this cookie would have resembled a normal chocolate chip cookie, but why would I bake a normal cookie when I could bake a flat-as-a-pancake, lumpy, bumpy, alien-looking, melted-face worthy cookie? Oh well, there are bigger problems in this world than melted Dalí-esque cookies; throw the title of “Lace Cookie” on the end of anything and it sounds fancy, right? While these cookies may not be the most elegant cookies on the block, they sure do taste fantastically-freaking-yummy. No one will give a flying fig what the h-e-double-hockey-sticks they look like. The over-the-top crunch and chewiness achieved from the massive overload of toasted marshmallow just happens to be an added bonus.
Sometimes being hardheaded pays off. Sometimes. Not usually, but in this case it did. So that’s really all that matters. And if you want a true example of my hardheadedness, I’ll admit to y’all that this recipe and its pictures are almost three years old. I never could quite find it in my heart to throw this recipe away, because the cookies were just too good to forget. This is just one of those times I had to look beyond appearances and allow the cookie to just be. I also can never stop my hard-headed self from cleaning, even if it’s just recipes that have been sitting around too long gathering dust. There may be a few doozies making an appearance in the future, so get ready to have some real fun around here y’all. Let’s just say that I’m willing to use all the marshmallows for your entertainment; you’re worth it and my pantry is finally starting to resemble something that one might actually describe as organized.
- 1 Cup Unsalted Butter, Softened
- 2/3 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar, Packed
- 1 Egg, Room Temperature
- 2 Tablespoons Vanilla Extract
- 2 1/4 Cups All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Baking Soda
- 2/3 Cup White Chocolate Chips
- 2/3 Cup Semi-Sweet Chocolate Chips
- 1 Cup Sliced Almonds
- 3 Cups Mini Marshmallows
- Preheat oven to 350 degrees.
- Sift the flour, baking soda, and salt together in a medium bowl; set aside.
- Cream the butter and sugars together on medium speed for two minutes.
- Add the egg and vanilla; mix for two minutes on medium speed.
- Slowly add the flour mixture on low speed; mix until just incorporated.
- With a spatula, fold in the chocolate chips, almonds, and marshmallows.
- Use a cookies scoop or tablespoon to drop the dough onto a Silpat-lined baking sheet.
- Bake for 8 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before attempting to remove them to a baking rack to finish cooling completely.
- If you prefer a more well rounded cookie, decrease the amount of marshmallows to 1 cup. You will most likely need to increase the baking time to 9 or 10 minutes because there will be a higher dough to marshmallow ratio in each cookie.
- When you remove the cookies from the oven, you will want to separate any of the cookies that have melted together with the tip of your spatula. If you wait until the cookies cool, you don’t stand a chance of pulling them apart without making a mess.
- Sprinkle the top of each cookie with freshly ground sea salt before baking.
- Replace the almonds with chopped macadamia nuts.
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