Today on The Stay At Home Chef I'm showing you how to make Chocolate
Marshmallow Chubbies. This recipe actually has a fun story behind it. It is
inspired by one of my favorite TV shows: The Goldbergs. Now, this is about a family
set in the 1980s and the mom, Beverly, is just the total smother they call her
because she's a smothering mother. Well Beverly claims to make the most amazing
chocolate marshmallow chubbies so of course I went to the Internet to find a
recipe and I couldn't find one so I set about to develop my very own recipe and
it has taken many many rounds of testing but I finally have the perfect
marshmallow chubbie to share with you today. Now a chubby is a mix between a
cookie and a brownie and let's just say these are absolutely delicious. Any
chocolate lover is going to love this cookie! Start with 1 cup of softened
salted butter and you'll add in half a cup of brown sugar half a cup of regular
white sugar, 2 eggs, half a teaspoon of vanilla extract, and half a cup of good
quality cocoa powder then we're gonna cream this all together.
It should turn into creamy chocolatey goodness with about 30 seconds of mixing
with a hand mixer next we'll add in our dry ingredients starting with 2 cups of
all-purpose flour pour , follow it up with a teaspoon of baking soda and
about a quarter teaspoon of salt and mix this in. This batter will be nice and
thick and about the consistency of play-doh. Next we're gonna stir in our
marshmallow and chocolate goodness starting with two cups of chocolate
chips and I'm using good quality milk chocolate chips for this and follow that
with two cups of mini marshmallows and stir this all together. Now I've
actually found that frozen mini marshmallows tend to work the best in
this recipe. The marshmallows melt while cooking and because they're frozen they
melt a little bit less and spread a little bit less in your cookie. Next
we're gonna start laying these out onto a baking sheet. I'm just gonna take about
two tablespoons worth the batter roll it into a ball and place it onto my baking
sheet. Now I like to line my baking sheet with a silicone baking mat
you can also use parchment paper or just nonstick cooking spray. You'll have
enough dough to make about 24 cookies so you'll either need two baking sheets or
just bake them one at a time. Now you can bake these right away or for a thicker
cookie put them in the fridge for about 30 minutes or the freezer if you want to
make it even faster to harden up and let the butter re solidify that way they
will spread less while cooking and give you a thicker cookie for the result. Once
you're ready to bake preheat the oven to 325 degrees and bake these for about 12
minutes. You definitely don't want to over bake
these cookies so pull them out after 12 minutes and let them sit on the baking
sheet for about five minutes just to cool slightly and then remove them and
place them on a wire rack to cool completely. Now these are pretty darn
amazing when served warm and I can pretty much eat all of them in one
sitting they're so good but they also are best eaten fresh
within 24 hours but they will stay good for at least two to three days. Thanks
for watching. You can find the full written recipe in the video description.
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of restaurant-quality recipes you can easily make at home. See you later!