Sweet and Salty Marshmallow Chocolate Chip Cookies {With Coconut Oil}

If you have roughly 2 hours and 45 minutes to spend in the kitchen, Sweet and Salty Marshmallow Chocolate Chip Cookies {With Coconut Oil} might be an awesome dairy free recipe to try. For 21 cents per serving, you get a dessert that serves 24. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 149 calories. 24 people have made this recipe and would make it again. A mixture of salt, egg, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Housewife in Training Files. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). Users who liked this recipe also liked Sweet & Salty Chocolate Chip Cookies With Potato Chips & Peanuts, Coconut Oil Chocolate Chip Cookies, and Coconut Oil Chocolate Chip Cookies.

Servings: 24

Preparation duration: 150 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To Make the Cookies: In the bowl of a stand mixer or using a hand mixer, cream together the softened coconut oil, brown sugar and granulated sugar, egg, and vanilla extract on medium high until light and fluffy, about 3 minutes.Add in the flour, cornstarch, baking soda and salt, and mix until combined. Add t and stir in by hand the marshmallows, pretzels and chocolate chips.Using a small cookie scoop, scoop the dough into balls, and place them on a large plate. Cover with plastic wrap, place in the fridge and chill for at least 2 hours.To Bake: When ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough at least 2 inches apart on a silicon lined or parchment-lined baking sheet.Bake for 12-15 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

 

Step by step:

1. To Make the Cookies: In the bowl of a stand mixer or using a hand mixer, cream together the softened coconut oil, brown sugar and granulated sugar, egg, and vanilla extract on medium high until light and fluffy, about 3 minutes.

2. Add in the flour, cornstarch, baking soda and salt, and mix until combined.

3. Add t and stir in by hand the marshmallows, pretzels and chocolate chips.Using a small cookie scoop, scoop the dough into balls, and place them on a large plate. Cover with plastic wrap, place in the fridge and chill for at least 2 hours.To

4. Bake: When ready to bake the cookies, preheat oven to 350 degrees F.

5. Place chilled dough at least 2 inches apart on a silicon lined or parchment-lined baking sheet.

6. Bake for 12-15 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

Nutrition Information:

covered percent of daily need