Chocolate Chip Jody "Crack" Corn Marshmallow Cookies

RECIPE

Servings 15-18 marshmallow filled cookies | Prep Time 30 minutes | Total Time 1 hours

INGREDIENTS

3 large marshmallows (each cut into 6 equal size pieces)

1 stick unsalted butter, room temperature

161 g (approximately ½ cup - 4 tsp) white sugar

148 g (approximately ½ cup -4 tsp) packed light brown sugar

1 large egg

1 teaspoon vanilla extract

150 g (approximately 1 1/4 cups) all-purpose flour

1/4 teaspoon espresso powder

1/2 teaspoon baking soda

¼ tsp pink fine himalayan salt

53 g (approximately 1 1/3 cups) caramel popped popcorn (see recipe for “Jody Crack Corn”)

46 g (approximtely 3/4 cup) Guittard Semisweet Chocolate Baking Chips (46%)

DIRECTIONS

1.    Preheat oven to 375 Degrees Fahrenheit.

2.    Line cookie sheets with parchment paper.

3.    Cream the butter and sugar, until light and fluffy, using electric stand mixer set to low.

4.    Add the salt, espresso powder, egg ,and vanilla extract and mix on medium to fully blend.

5.    In a separate large bowl, whisk together flour, baking soda. With the mixer set on low, add the flour mixture into the wet ingredients and beat together to combine.

6.    By hand stir in the caramel popcorn and chocolate chips until well combined.

7.    Scoop out approximately 4 T of cookie dough and use it to enclose one of the marshmallow pieces in the center. Place each sticky dough ball onto the parchment paper about 2 inches apart from one another.

8. Bake cookies until the tops and edges of the cookies are just starting to turn brown, about 9-10 minutes, as you see the marshmallow center melt. They will have golden brown edges and tops when you remove from the oven.

10.    Remove from the hot cookie sheet with a spatula and let sit for 3 minutes before moving them to a wire rack to cool completely before serving.