Ingredients
Dry Ingredients
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Mix-ins and Toppings
- 1 cup semi-sweet chocolate chips (plus more for topping)
- ½ cup chopped roasted almonds (plus extra for topping)
- ½ cup marshmallow fluff (creme)
- Mini marshmallows for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
- Cream Butter and Sugars: Using an electric or stand mixer fitted with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar together for 2-3 minutes. This step is crucial for incorporating air and achieving a light, fluffy texture in the cookies.
- Add Eggs and Flavorings: Beat in the eggs, vanilla instant pudding mix, and vanilla extract for 1-2 minutes until the dough is light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on medium-low speed until just combined. Scrape the bowl to ensure all ingredients are incorporated without over-mixing.
- Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped roasted almonds with a rubber spatula to distribute them evenly through the dough.
- Scoop Dough: Use a heaping medium cookie scoop (about 2 tablespoons) to portion the dough into approximately 32 balls. Keep an even number as you will assemble marshmallow centers.
- Prepare Marshmallow Filling: Press a small indent into the center of half of the cookie dough balls using the back of a spoon or teaspoon. Fill each indent with a heaping teaspoon of marshmallow fluff. To prevent sticking, run your spoon under hot water or spray it with nonstick spray before filling.
- Assemble Cookies: Top each marshmallow-filled dough ball with another plain dough ball and press the edges together firmly, then roll into smooth, large balls. Some marshmallow may seep out for a beautiful, gooey topping after baking.
- Arrange and Bake: Place 4-6 cookie dough balls on the parchment-lined baking sheets spaced 2-3 inches apart. Bake in the preheated oven for 9-11 minutes until the edges and tops just set. If cookies spread unevenly, quickly reshape while hot using a wide-mouth cup or biscuit cutter.
- Add Toppings and Toast: Immediately after baking, press extra chocolate chips, chopped nuts, and mini marshmallows onto the tops of the cookies. Toast the marshmallow toppings lightly with a kitchen torch on the lowest setting to add a lovely caramelized finish.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. Enjoy warm for gooey marshmallows or let the cookies set for stacking and storing.
Notes
- Using room temperature butter and eggs helps to create a smoother dough that mixes evenly.
- Vanilla instant pudding mix adds moisture and a tender texture to the cookies.
- If you don’t have a kitchen torch, you can place the topped cookies under a broiler for a minute—watch carefully to avoid burning.
- For best texture, avoid over-mixing the dough once the flour is added.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
