Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing jug, beat butter, granulated sugar, and brown sugar until fluffy (~3 minutes).
- Blend in eggs one at a time, then stir in vanilla extract until fully incorporated.
- Alternate adding flour mixture to the wet ingredients, incorporating ⅓ flour, then egg yolk mixture as needed.
- Fold in white chocolate chips and half of the mini marshmallows.
- Chill dough for 30 minutes.
- Scoop dough into 1-inch balls and space evenly on baking sheets.
- Press a thumbprint into each cookie to create a well, then add a mini marshmallow directly.
- Sprinkle remaining mini marshmallows and toasted coconut bits over the centers.
- Bake for 12 minutes or until edges are golden.
- Let cool on sheets for 5 minutes before transferring to a rack.
Notes
Substitute half of the all-purpose flour with oat flour for gluten-free version.
Replace unsalted butter with coconut oil for a plant-based alternative.
Use dark chocolate chips if desired for deeper flavor.
Marshmallow topping melts during baking for a gooey center.
Replace unsalted butter with coconut oil for a plant-based alternative.
Use dark chocolate chips if desired for deeper flavor.
Marshmallow topping melts during baking for a gooey center.