Cookies...and Marshmallows!!

Last weekend, I was chatting with Erin and we decided we should probably be eating healthier than we do, yadda yadda yadda - you know how these things go....and immediately following that conversation, we decided to hit up Fette Sau in Williamsburg for some BBQ (which was sadly very disappointing) and then the grocery store to stockpile butter, sugar and chocolate to make cookies. Way to start off the first hour of a healthier lifestyle...

The base recipe for the cookie comes from the New York Times and can be found here. Supposedly you are supposed to chill the dough for 24 hours before baking - but seriously...who in NY plans that far ahead? I certainly don't. And clearly I have a problem reading instructions....but fear not they still turned out amazing!

What makes this cookie different is actually what's inside (and not part of the original recipe)....marshmallows! My sister get's all the credit for this - since she's the one who originally experimented and told me I had to try it.

After making the cookie dough, you form it into a ball like most cookies, flatten it like a pancake in your hand, and drop in a piece of marshmallow (about 1/4 of one big one).

Next, you wrap the cookie dough around the marshmallow - kind of like making a dumpling...

Bake for 10-12 minutes and you're done. I prefer these particular cookies on the undercooked side - the outside still has a crust but the inside is soft and that marshmallow just melts into everything...the batter makes about 50 cookies depending on the size of your cookie.

The cookie is on the sweeter side - so if you like your cookies less sweet (like me) - you might want to replace the chocolate with peanut butter chips or something not as sweet as chocolate (or use bittersweet chocolate). While you can cut the sugar, it's going to mess up the texture/consistency of the cookie which I don't recommend since that's part of what makes this it so damn good.