Marshmallow Toffee Cookies
By Graham Heaton, Sous Chef, Old North State Club

As a parent of little ones, it’s very important that we spend time with them and share our love of our jobs so that they have an appreciation of what we do. When given the chance to recreate memories of my childhood, I get out one of our old family recipes and share with my children the joy of baking. Baking is also a chance to work with our children on simple daily tasks that help when learning and practicing math. The children don’t even realize you are quizzing them on these math questions.


1 cup Margarine 
¾ cup packed Brown Sugar
¾ cup Granulated Sugar
1 large Egg
1 large Egg Yolk
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour
1 teaspoon Baking Powder
¾ teaspoon Salt
¼ teaspoon Baking Soda
½ cup Mini Chocolate Chips
¾ cup Milk Chocolate Toffee Bits
¾ cup Mini Marshmallows


Preheat oven to 375°. Line a baking sheet with parchment or silpat liners. Mix brown sugar, granulated sugar and margarine, for about 30-45 seconds, or until fluffy. Add the egg, egg yolk and vanilla; mix until well blended. Stir in flour, baking powder, salt and baking soda until blended (dough will be soft and creamy). Add mix-ins into the dough until every spoonful of dough has some of the delicious mix-ins. Drop dough by rounded teaspoonfuls onto ungreased baking sheets 3 inches apart. Bake 10-12 minutes until edges are lightly golden. Cool 1 minute on wire rack. Remove from baking sheets and cool completely.