These loaded cookies are packed with chocolate chips, nuts, coconut, and mini marshmallows for a sweet, chewy, crowd-pleasing treat. They bake up with crisp edges and soft centers, making them perfect for sharing.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips, chopped nuts, shredded coconut, and mini marshmallows.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, toast the nuts and coconut lightly before mixing them into the dough. Store the cookies in an airtight container at room temperature for up to 4 days.