Everyone loves a good cookie and this one is a combination of all the amazing deliciousness!
[bctt tweet=”If you’re a cookie lover, butterscotch lover, chocolate chip lover, or pumpkin lover – this is YOUR cookie!!” username=”RuffledDaisy”]
It’s basically my staple chocolate chip cookie recipe with the addition of butterscotch chips and diced pumpkin marshmallows. With that being said, you can made this work for your favorite chocolate chip cookie recipe! If you don’t have a family favorite, try this one. You’ll be glad you did.
The special ingredient? Kraft Jet-Puffed Pumpkin Spice Marshmallows! You can only find these during the fall season – so make them while you can!! And while you’re at it; double the batch! They’ll be gone quick!
I also use my homemade vanilla extract which you can find HERE!!
These are the perfect cookie – slightly crispy and chewy with the perfect amount of chips and marshmallows.
Do you have a favorite staple recipe that you change up with the addition of simple ingredients? It’s so much fun to play around and make new recipes!
TIPS for the BEST cookie!
Don’t over mix the dough. Mix just enough for the ingredients to come together. Stir in baking chips and marshmallows by hand.
Chill cookie dough so that it’s COLD! If the dough is room temperature, it will spread faster when it’s cooking.
These two tips will keep your cookies from flattening while cooking!!
Butterscotch Chocolate Chip Cookies with Pumpkin Marshmallows
A staple cookie recipe that is over the top with marshmallow goodness! The perfect combination of chewy and crunchy
AuthorBeth Eaton with The Ruffled Daisy
2 1/2cupsall-purpose flour
1cupstick butter, room temperature
1cuppacked brown sugar
2tpure vanilla extract
1/2cupchocolate chips ( I use milk chocolate)
1/2cuppumpkin spice marshmallows, diced
Preheat oven to 375 degrees.
In a medium bowl, mix all of the dry ingredients and set aside.
Using a stand alone or handheld mixer, cream together butter and both sugars. Add vanilla and beat eggs in one at a time.
With the mixer on low speed, slowly add the dry ingredients until it just comes together. If you over mix, the cookies will flatten as they bake.
Lastly, mix in all baking chips and diced marshmallows. Place dough in refrigerator and let chill for 30 minutes. Cooled dough bakes better.
Drop by heaping teaspoonfuls onto baking sheet and bake for 9-12 minutes until the edges are golden brown. Let cool on baking sheet for a few minutes than transfer to a cooling rack - if they make it that far before the rest of the family finds them 😉