I know we are all making resolutions (or maybe not) about being healthy in the coming year... but, I'm not one to overlook the need to have the occasional indulgence... as long as it is worth the indulgence, and I get my workout in that day!
I generally use the fact that My Boys have friends over as an excuse to bake cookies. Now that my holiday gift basket giving is done... I have to look for reasons where I can, right? And, keeping a few hungry boys happy with some freshly baked cookies is a perfectly good reason to get the oven pre-heating and my mixer out to do some damage with some sugar and chocolate.
This particular recipe came as a compilation of a few different cookie recipes I've made and also the need to use up some mini-marshmallows that were leftover from the 5th grade holiday party game I was in charge of this year. How can you go wrong when you add some marshmallows to some chocolatey cookies?
When I pulled out the first batch, I realized they went a little too long in the oven. Here's my warning... DO NOT OVERBAKE these cookies! The marshmallows peeking out of the chocolate should be melty and maybe a little browned... but, don't let them melt into a puddle around the cookies. They will taste fine... but, they won't be as pretty.
When I called for cookie taste-testers, there was a rumble up the stairs like a herd of elephants were coming to my kitchen! Between bites, I got feedback that these were really good... and when I asked for suggestions on what to call them... someone said "good"... while that's a good starting name, it was My Oldest who came up with the name of these cookies: "Gooey Chocolate Sensations". Sounded like a winner to me.
What are your favorite ingredients to include in cookies? With these cookies, I used a few things I had on hand. Some cream cheese, chocolate fudge pudding mix and marshmallows... and, it all came together so perfectly... even though the cookies might look slightly imperfect, no one seemed to mind!
Gooey Chocolate Sensation Cookies
Yield: 3-4 dozen cookies
- 6 ounces cream cheese (not fat-free or reduced fat)
- 12 tablespoons butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 2 1/4 cups all-purpose flour
- 1.4 ounce package chocolate fudge pudding mix (I used Jell-o brand)
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup mini marshmallows
- Preheat oven to 325 degrees and line baking sheets with parchment paper.
- Cream together the butter, cream cheese, and sugars with an electric mixer until light and fluffy. Add in the vanilla, then add the dry ingredients.
- Then, add the chocolate chips and marshmallows and blend until just combined.
- Using a tablespoon scooper (or you can roll them into tablespoon sized balls), scoop out dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-11 minutes (do not overbake!). Remove from oven and place the baking sheets on wire racks until cooled.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.