I’m kicking off Valentine’s Day baking with @World Market – whipping up some seriously scrumptious marshmallow chocolate chip cookies using their awesome chocolates, strawberry marshmallows, and ADORABLE dishes and accessories!! Perfectly paired gift for your Valentine💝 221 grams unsalted butter, room temp 157 grams dark brown sugar 56 grams granulated sugar 16 grams vanilla extract 2 eggs (104 grams) 96 grams instant vanilla pudding (1 small box) 302 grams all purpose flour 1 tsp baking soda (6 grams) 1/2 tsp salt 226 grams extra dark Guittard chocolate chips 100 grams Ghirardelli crème brûlée hearts, roughly chopped 1 bag Hammond’s strawberry crème marshmallows , cut in half Finish with flaky sea salt Preheat the oven to 350°F * In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy. * Add the eggs one at a time, beating with each addition. Beat in the vanilla extract and instant vanilla pudding mix. * In a separate bowl, whisk together the flour, baking soda, and salt. * Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. * Stir in the chocolate chips and chopped white chocolate hearts until they are evenly distributed throughout the cookie dough. * Drop 75 grams of dough onto parchment-lined cookie sheets (4 per sheet) * Pat the cookie dough into a disc, place half of a marshmallow in the center, and pinch the cookie dough over and around the marshmallow, rolling it into a ball * Bake in the preheated oven for about 11-13 minutes or until the edges are golden brown but the centers are still soft. * When hot, you MUST scoot the cookies to make them thick and round, place a bowl larger than the cookie on top, swirl the bowl pushing the sides up quickly in a circular motion to make a perfectly shaped thicker cookie. Cool on the baking sheet, enjoy!#chocolatechipcookies #cookies #marshmallows #vdaybaking #stuffedcookies #ooeygooey #bakedfromscratch