New York Style Marshmallow Soft Cookies
Indulge in the timeless taste of these classic homemade cookies. This recipe combines simple ingredients to create delicious, soft, and chewy cookies perfect for any occasion. Made with butter, brown sugar, and a hint of vanilla, these cookies offer a delightful flavor that everyone will love. This easy-to-follow recipe ensures...
Ingredients
- 125gbutter
- 100gbrown sugar
- 75gcastor sugar
- 1egg
- 1tspvanilla extract
- 300gflour
- 1 1/2tspbaking powder
- 1tspbaking soda
- 1tspsalt
- 100gdark chocolate covertures
- 50gmilk chocolate covertures
- marshamallows
Nutrition (per serving)
Calories
207.3kcal (10.36%)
Protein
2.8g (5.62%)
Carbs
24.7g (9%)
Sugars
14.8g (29.52%)
Healthy Fat
3.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make New York Style Marshmallow Soft Cookies
Preheat your oven to 170c
In a large bowl, cream together the butter, brown sugar, and castor sugar until light and fluffy.
Beat in the egg and vanilla extract.
Add in the flour, baking powder, baking soda, and salt. Mix them all together until just combined.
Prepare a baking tray lined with baking paper. Weigh each cookie (80g) and place them on the tray, making sure the cookies are not too close to one another.
Bake for 13-15 minutes , or until the edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
207.3kcal (10.36%)
Protein
2.8g (5.62%)
Carbs
24.7g (9%)
Sugars
14.8g (29.52%)
Healthy Fat
3.5g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For chewier cookies, slightly underbake them.
If you want to add candies or nuts, incorporate them into the dough after mixing the dry and wet ingredients.
Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookie dough up to 6 months.
FAQS
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. However, you may want to reduce the amount of salt added in the recipe to prevent the cookies from being too salty.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What can I use if I don't have castor sugar?
If you don't have castor sugar, you can use granulated sugar as a substitute. The texture might be slightly different, but the taste will remain similar.
Can I make these cookies gluten-free?
Yes, you can substitute the regular flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for better texture.
How do I prevent the cookies from spreading too thin?
Ensure your butter is not too soft before creaming it with the sugar. Also, chilling the dough for 30 minutes before baking can help prevent excessive spreading.
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Farah Sooji
(@farahsooji)
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