Why would you make a chocolate chip cookie in a slow cooker? Try these moist and chewy marshmallow creme-topped treats—and you'll taste why!
What You Need
Original recipe yields 1 serving
1 cup unsalted butter, softened
2 large egg s
1/2 cup granulated sugar
1/2 cup light brown sugar
1 Tbsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup JET-PUFFED Chocolate MALLOW Bits
1 cup BAKER'S Semi-Sweet Chocolate Chips
1 cup PLANTERS Pecans, coarsely chopped
JET-PUFFED Marshmallow Creme
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Let's Make It
GREASE the bottom half of the slow cooker pot with butter or cooking spray. Cut a piece of wax paper to fit the bottom of the pot. Grease the wax paper as well.
MIX together the butter, eggs, sugar, brown sugar and vanilla until creamy using a stand mixer.
STIR the flour, baking soda, and salt together in a separate bowl. Turn the mixer to low speed and slowly add flour mixture. When mixture is incorporated, add chocolate chips, marshmallows and nuts until well-blended.
SPOON the dough evenly into the slow cooker pot and smooth top with spatula.
COVER and cook on LOW for 2:30 hours or until toothpick inserted into center comes out clean. Turn off the heat and remove pot from slow cooker base. Let cool in pot for 30 minutes before transferring cookie to cooking rack.
SERVE slice of cookie with a dollop of JET-PUFFED Marshmallow Creme on top.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
1 large cookie
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.