Okay, I only made half a batch, working with the ingredients listed in Jaypo's original post–basically the Toll House cookie recipe with some of the liquid and fat removed to allow for the raspberry preserves. I like to use Polaner All-Fruit because the commercials made my grandmother laugh ("Don't call it jelly!") and it's seedless, so that was convenient.
I'd say I used about 3 good tablespoons of the preserves (for a half batch, remember), and a scant teaspoon of sugarless raspberry jello (sugarless only because that's what was in the cupboard. As for the marshmallows..
Yes, they were left over from Easter, but they were still squishy. It looks like adding them to the cookies in the last 2-3 minutes of cooking worked best.
The first batch were kinda candy-like, like sticking to your teeth candy-like, so I added more flour, and then they came out better. To me the flavor is sweet first, raspberry second, but the raspberry is there, and quite nice, too.
I didn't add marsmallows to all the cookies, but that's just my personal taste–I was talking to a friend while I finished the last batch and she suggested using white chocolate chips instead (instead of the marshmallows, I mean, and in addition to the dark chocolate chips), and adding macadamia nuts.
So there! Jaypo, a fine idea!