I love trying new cookie recipes. This recipe calls to make them in a pan, which I did. I found the middle too mushy, however. I think these would be great made as cookies instead of a large pan. I really liked the added flavor of marshmallow.
Recipe from How Sweet Eats, makes one 9 x 13 pan
2 cups (8.5 ounces) of all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup (7.5 ounces) brown sugar
1/2 cup (4.74 ounces) sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup chocolate chunks
3/4 cup marshmallow fluff
1/2 cup crisped rice cereal (omitted)
Preheat oven to 350 degrees F. Butter and flour a 9 x 13 over-safe baking dish.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are mixed. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in chocolate chunks. Gently fold in marshmallow fluff until you have a thick “ribbon” throughout the dough. Finally, fold in rice cereal.
Press dough in the baking dish evenly. Bake for 30-35 middles, or until edges are golden and middle is just a little jiggly. I covered my dish with foil about 25 minutes in so the top would not get too brown. Let cool for 30 minutes, then cut!