Mitchell Sweet Cookies: Your New Favorite Recipe

Everyone loves a good cookie!

From the Classic to the Cookie Bar, we’re obsessed with them. We like cookies so much that we’ve even put a bunch of them into our Chocolate Bars! If you’ve ever visited the OOPs Corner at our store (or on our website), you’ll know batches in our handmade factory produce some ‘seconds’ or offcuts of large batches of candy. These include Leftover Marshmallow Fluff from when we cut them into squares, broken Candy Canes, or delicious Caramel Marshmallows that get stuck together.

These OOPS Candies are still delicious and PERFECT for any at-home baking. Today, we're going to focus on using our OOPS Mitchell Sweets to make an ooey, gooey caramel marshmallow cookie!

As a note, this cookie recipe is easy to adapt: just swap out the Mitchell Sweets for your other favorite OOPs corner candy.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
11-13 minutes
Cool Time
45 minutes

Ingredients

2 Sticks (1 cup)

Butter
2 1/2 Cups (312g)

All-Purpose Flour
2

Eggs, room temperature
1/2 Cups (100g)

White Granulated Sugar
1/2 Cups (90g)

Brown Sugar
1/4 Teaspoon

Salt
1/2 Teaspoon

Baking Powder
2 Teaspoons

Vanilla Extract
One Package

Mitchell Sweet Caramel Marshmallow
1/4 Teaspoon

Almond or Rum Extract

Ready to make this!

Directions

Equipment Needed

Oven
Mixing Bowl
Mixer
Measuring Cups
Spatula
Cookie Sheets

1
Mix the flour, salt, and baking powder in a large bowl.
2
Soften or melt the butter until it’s warm enough to mix. Butter that’s softened to room temperature will give you cakier and fluffier cookies. Meanwhile, gently melting the butter will give you a denser cookie with crispier edges.
3
Once the butter is warm enough, transfer it to a large bowl along with the white and brown sugar. Beat with a hand-held, stand mixer, or durable rubber spatula until smooth and creamy.
4
Beat in the eggs and vanilla extract. Almond or rum extract is OPTIONAL here, but it will help bring out the flavors of your Mitchell Sweet caramels.
5
Add the mixed dry ingredients to the wet ingredients and slowly beat to combine. The dough should be soft but not sticky. Adjust with pinches of flour as needed. Add any extra chocolate chips or chopped-up chocolate here.
6
OPTIONAL: Chill the cookie dough overnight for richer, bakery-quality flavors and texture.
7
Preheat the oven to 350°F (177°C). Line any baking sheets with parchment paper or baking mats. If using a cutter, roll out the dough and cut it into shapes. Otherwise, roll the dough into small, ½-inch balls before gently squishing down with a spoon.
8
Bake at 350°F for 11-13 minutes. Optionally rotate partway through.
9
After taking them out, let cool for several minutes and enjoy!