Dark Chocolate Chunk Cookies with Toffee, Marshmallows, and Smoked Sea Salt

toffee cookie

Dark Chocolate Chunk Cookies with Toffee, Marshmallows, and Smoked Sea Salt
Makes about 2 dozen cookies

Cooking spray
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 stick (1/2 cup) unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
1 cup dark chocolate chunks
¾ cups mini marshmallows
2 Heath bars, crushed into chunks
smoked sea salt, for sprinkling

Preheat oven to 375 Fahrenheit. Grease two baking sheets*. In a medium bowl, combine flour, baking powder, baking soda, and salt. In the bowl of a stand mixer (or in a medium bowl with a handheld mixer), beat butter, brown sugar, and granulated sugar until combined, about 1 minute. Add egg, egg yolk, and vanilla extract, and then beat for about 3 minutes until yellow and fluffy. Beat in the dry ingredients in thirds until just combined, scraping down the sides of the bowl in between. Stir in chocolate, marshmallows, and Heath Bar chunks until just combined. Measure out a heaping tablespoon of dough for each cookie, making sure to space each out evenly on the baking sheet (they will expand!). Sprinkle each cookie with smoked sea salt before placing in oven. Bake the cookies for 9-11 minutes, or until golden brown. Let cool for 1-2 minutes, then remove from baking sheets and place on cooling rack. Cookies will last up to 4 days, and can be kept in an airtight container.

*This is to prevent the marshmallows from sticking to the baking sheets. As they bake, they seep into the dough to create sweet, elastic surprises of marshmallow goo, and it can be annoying to get off the baking sheet otherwise!

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13 comments

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  1. Dan

    These were so good with so much going on! I loved the textures and richness that this cookie had. Although I am not going to say what inspired these cookies because you already know. Still….I loved yours better.

    Like

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