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double chocolate chip cookies

(4 ratings)
Chef_Scott avatar
Recipe by
Scott Anderson
@Chef_Scott
Shepherdstown, WV

These cookies were a simple creation after a day at work and evening weeding and cleaning up the yard. I wanted to relax and bake something sweet but a little different so I started with the basic sugar to fat ratio and then added in some love. The secret is the addition of some peanut butter for a nutty creaminess, double chocolate chips for that deep dark chocolate flavor, marshmallows for a chewy surprise and cinnamon for added richness.

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(4 ratings)
yield 6 -8 hungry family members
prep time 20 Min
cook time 10 Min

Ingredients For double chocolate chip cookies

  • 1/2 c
    salted butter
  • 1/2 c
    vegetable shortening
  • 1/4 c
    peanut butter, creamy
  • 3/4 c
    brown sugar, lightly packed
  • 3/4 c
    granulated sugar
  • 1 tsp
    natural vanilla
  • 2 lg
    eggs
  • 2 1/2 c
    unbleached white flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 1 c
    mini marshmallows
  • 2 c
    double chocolate chips

How To Make double chocolate chip cookies

  • 1
    Heat oven to 375 degrees conventional, 350 degrees convection.
  • 2
    Beat butter, vegetable shortening, and peanut butter until light and creamy. Add in both sugars and vanilla and beat until creamy and fully incorporated.
  • 3
    Add in eggs one at time, combine together salt, flour, baking soda and cinnamon then gradually add into butter mixture.
  • 4
    Remove bowl from mixer and stir in chips and marshmallows until combined. Scoop out in 2 oz balls and place onto a greased baking sheet. Bake 8-10 minutes until lightly browned.
  • 5
    Cool and enjoy – Remove the cookies from the tray carefully since the marshmallows may cause them to stick to the tray.
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