- 1¼ Cup all-purpose flour
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- ½ Cup unsalted butter, room temperature
- ½ Cup brown sugar
- ¼ Cup sugar
- 1 egg
- ½ Teaspoon vanilla extract
- 1/2 Cup chocolate chips
- large marshmallows, halved
- chocolate hazelnut spread
Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until pale and fluffy. Add eggs and mix to combine, scraping sides with a rubber spatula as needed. Add vanilla and beat to incorporate. On lowest setting, add flour mixture. Mix just to combine, then fold in chocolate chips.
Using a heaping tablespoon, drop dough onto greased cookie sheets, allowing a few inches between each. Gently flatten each cookie, and make a small indentation with your fingers in each. Add a dollop of chocolate hazelnut spread, then top with a halved marshmallow.
Bake 8 to 10 minutes, switching pan position and rotating halfway through. Cookies are done when marshmallows are golden and edges of cookies have turned light brown. Transfer to a wire rack. Cool. Serve.