For the second year in a row, I participated in the Great Food Blogger Cookie Swap and for the second year in a row, it was well worth the anticipation, excitement and thrill to receive (and send) three dozen cookies. This year did not disappoint. I received some beautiful Sand Tarts from Spinach Tiger, some delicious peanut butter cookies with chocolate chips (a solid combination if I may say so) from Munching in the Mitten, and a batch of Maple Oatmeal cookies from Kristie at Kristie's Creative Touch -- these were practically breakfast for me for two days. And the best part was that the Cookie Swap raised over $13,000 for Cookies for Kids' Cancer.
Marshmallow Chocolate Cookies
Adapted from Real Simple
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
24 ounces semisweet chocolate chips
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups mini marshmallows
Heat oven to 350° F. Line several (or as many as you have) baking sheets with parchment. In a bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. In a microwave-safe bowl, combine the butter and half the chocolate. Microwave on high in 20-30 second increments until melted, stirring between until smooth; let cool slightly. Whisk the sugar, eggs, and vanilla into the chocolate mixture until smooth. Add the flour mixture and mix until just combined. Fold in the marshmallows and the remaining chocolate chips. Let cool for 15 minutes. Drop tablespoon-sized mounds 2 inches apart onto the prepared baking sheets, keeping in mind they will spread. Bake 12 minutes, rotating the baking sheets halfway through. Cookies should be firm around the edges. IMPORTANT - Let cool nearly completely on the baking sheets before moving them or they will fall apart. They can cool completely on wire racks.