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Categories:
unsalted butter brown sugar sugar eggs vanilla flour salt baking soda peanut butter toffee marshmallow semisweet chocolate
Viewed: 20 - Published at: 2 years agoIngredients
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar, packed
- 12 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 14 cups all-purpose flour
- 1 teaspoon salt
- 34 teaspoon baking soda
- 12 cup peanut butter chips
- 12 cup toffee pieces
- 12 cup miniature marshmallow
- 2 cups semisweet chocolate chunks
Method
- Cream butter in an upright mixer until fluffy.
- Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
- Add eggs, 1 at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
- Add vanilaa extract and mix at low speed to combine well.
- In a separate bowl, mix flour, salt and baking soda.
- Add flour mixture to butter and sugar mixture and mix at low speed until thoroughly blended, scraping sides and bottom of bowl from time to time.
- Mix briefly at medium speed until completely combined.
- Add peanut butter chips and mix on low until combined.
- Add toffee chips and mix on low until combined.
- Add mini-marshmallows and mix on low until combined.
- Add chocolate chunks and mix on low until combined.
- Refrigerate batter for a few hours of overnight until cold.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and drop heaping teaspoonsfuls of batter 2 inches apart.
- Bake for approximately 12 -18 minutes, turning tray once during baking.
- Cookies are done with they are golden brown around the edges and soft (not bubbly) on top.
- Let cool on wire rack.
