You know when you have a bunch of leftover baking ingredients sitting around? I realized the other day, I had all these leftovers from previous recipes (phish food brownies). With extra marshmallows, chocolate chips, and toffee chips, I searched for a recipe idea and came up with an everything cookie recipe.
I decided to use the base recipe of the BEST Chocolate Chip Cookies and add in all the extras. I also threw in walnuts for extra texture and crunch.
The base for these cookies worked perfectly with the super sweet chocolate, toffee and marshmallows because it isn’t overly sweet. I love this recipe because there are endless possibilities. You could pretty much add any ingredients to the base for lots of fun combinations.
Everything Cookie Recipe
2 cups cake flour
1 1/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1/4 cup chocolate chips
1/4 cup toffee chips
1/2 cup mini marshmallows
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Add chocolate chips, toffee chips, marshmallows and walnuts and gently stir by hand.
Scoop 2-ounce mounds of dough onto baking sheet and bake until golden brown but still soft, 18 to 20 minutes. Remove from oven and let sit on pan for 1-2 minutes. Remove from pan to a cooling rack.