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:

1 teaspoon baking soda

½ cup brown sugar, packed

½ cup coconut oil, softened but not melted

2 teaspoons cornstarch

1 egg

1½ cup all-purpose flour

1 cup marshmallows

½ cup crushed pretzels

¼ teaspoon salt

1 cup semisweet chocolate chips

2 teaspoons vanilla extract

Equipment:

stand mixer

hand mixer

bowl

plastic wrap

oven

baking sheet

wire rack

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:

Quickview
148k Calories
1g Protein
7g Total Fat
18g Carbs
0% Health Score
Limit These
Calories
148k
7%

Fat
7g
12%

  Saturated Fat
5g
35%

Carbohydrates
18g
6%

  Sugar
9g
10%

Cholesterol
7mg
2%

Sodium
98mg
4%

Caffeine
6mg
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.17mg
9%

Selenium
4µg
6%

Copper
0.11mg
6%

Iron
1mg
6%

Vitamin B1
0.07mg
5%

Folate
18µg
5%

Magnesium
16mg
4%

Fiber
0.87g
3%

Phosphorus
33mg
3%

Vitamin B2
0.06mg
3%

Vitamin B3
0.62mg
3%

Zinc
0.3mg
2%

Potassium
62mg
2%

Calcium
11mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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