Yield: 12 cookies
- 2 ¼ cups (275g) all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp cornstarch
- ½ cup (113g) unsalted butter, room temp
- ½ cup (99g) granulated sugar
- ½ cup (107g) light brown sugar, packed
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (28g) Natierra Organic Freeze-Dried Raspberries, slightly crushed
- 1 3.5-ounce bag (100g) Mallow Puffs Raspberry Mallows
- Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking soda, salt, and cornstarch.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
- Add egg and vanilla, mixing until thoroughly combined.
- Add 1/3 of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Mix in chocolate chips and freeze-dried raspberries.
- Divide dough into 12 equal pieces (about 70g each). Flatten each dough chunk into a circle. Place one raspberry mallow in the centre of each cookie. Form dough into a ball around marshmallow, making sure the cookie is sealed.
- Place cookies on prepared baking sheets and chill for 30–60 minutes.
- Towards the end of your chilling time, heat oven to 350°F.
- Bake for 14–18 minutes or until cookies have set and edges are slightly golden.
- Allow cookies to cool on baking sheets for a couple minutes, then transfer to wire rack to continue cooling. These cookies are still yummy at room temp, but we find ‘em extra scrumptious when they’re still warm!