Hello fellow travellers,

Wandering around my local health food store the other day, I spotted these babies: Dandies, All Natural Marshmallows. I almost walked right past them but the word “pumpkin’ on the bag caught my eye. Pumpkin flavoured marshmallows, what?! And right beside those.. peppermint flavoured marshmallows. OK, not to get ahead of myself, I went with the pumpkin flavour. At home I stared at the bag and thought, what to do with these little Dandies? Pumpkin, pumpkin spice, hot chocolate? No, as good as these would taste floating in a mug of steamy hot chocolate I needed something dessert-y. Like… cookies! So, I grabbed my standard double chocolate chip cookie recipe and got to work pumpkin-ifying it.

Hope you enjoy it as much as my family did.
Laryssa

DOUBLE CHOCOLATE CHIP PUMPKIN SPICE MARSHMALLOW COOKIES

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 sticks unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 2 cups of chocolate chips
  • 2 cups of Dandies mini Pumpkin Marshmallows

Directions:

Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, cocoa powder, baking soda, salt and pumpkin spice together. Set aside.

Add the butter, granulated and brown sugars to a large bowl. Use a handheld mixer to cream the butter and sugars together for 3 to 5 minutes until combined and fluffy. 

Scrape the sides of the bowl down and add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.

Turn the speed to the lowest setting. Add the combined dry ingredients, a quarter at a time, beating until just combined. 

Stir in the chocolate chunks, then the marshmallows by hand. The cookie batter will be very thick so you may have to work at it a bit to get an even mix of batter to add-ins. 

Drop 1 1/2 tablespoon-mounds onto baking sheets. Leave about 2 inches between the cookies to allow for spreading.

Bake the cookies, one sheet at a time, for 9 to 12 minutes. Cooking time will depend of your oven and the size of the cookies so you’ll want to watch the first batch carefully to gauge the right amount of time.

Let the cookies cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.

Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Makes about 4 dozen cookies.