Ingredients:

  • 4 large Chips Ahoy! Original Cookies (approx. 40g)
  • 1/2 cup (30g) miniature marshmallows
  • 1/4 cup (45g) semi-sweet chocolate chips
  • 1 pinch (0.5g) flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper to prevent melted sugar from sticking.
  3. Place four Chips Ahoy! cookies side-by-side on the baking sheet, leaving an inch of space between them.
  4. Press a generous layer of semi-sweet chocolate chips onto the center of each cookie until the surface is completely covered.
  5. Pile miniature marshmallows on top of the chocolate in a small mound, ensuring they slightly overlap the chocolate edges.
  6. Bake in the center rack for 10 minutes, or until the marshmallows transition to a toasted, golden-brown hue.
  7. Remove from the oven and immediately sprinkle with a pinch of flaky salt while the sugars are still bubbling.