Classic Cookie Recipe with Mini Marshmallows and Raisins

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Yield: 24 cookies

Description

Our classic chocolate chip cookies are soft, chewy, and perfectly golden brown. Made with high-quality butter and vanilla, these timeless favorites strike the perfect balance between crispy edges and gooey centers.

Ingredients

2 1/4 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
0.75 cup mini-marshmallows
0.75 cup raisins

Instructions

1
Preheat oven to 375°F (190°C)
2
Cream together butter and sugars until light and fluffy
3
Beat in eggs one at a time, then stir in vanilla
4
Combine flour, baking soda, and salt; gradually blend into the butter mixture
5
Fold in Mini Marshmallows and Raisins
6
Drop rounded tablespoons of dough onto ungreased baking sheets
7
Bake for 10 to 12 minutes or until golden brown

Recipe Notes

For softer cookies, reduce baking time by 1-2 minutes
Chill dough for 24 hours for enhanced flavor
Room temperature eggs work best

Nutrition Per 100g

Calories:	470 kcal
Total Fat:	22g
Saturated Fat:	12g
Cholesterol:	62mg
Sodium:	310mg
Total Carbohydrates:	64g
Dietary Fiber:	2g
Sugars:	35g
Protein:	6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Baking Tips

Always use room temperature ingredients for the best results
Measure flour correctly by spooning it into measuring cups and leveling off
Use parchment paper or silicone baking mats for easy cleanup
Rotate baking sheets halfway through baking for even results
Let cookies cool on the baking sheet for 5 minutes before transferring
Store cookies in an airtight container to maintain freshness

Storage Information

Up to 5 days in an airtight container at room temperature
Up to 3 months when properly wrapped and stored in a freezer-safe container
Raw cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months