Marshmallow Chocolate Cookies Recipe
Delight in these decadent Marshmallow Chocolate Cookies, featuring a rich cocoa base, gooey mini marshmallows, and melty chocolate chips. These soft-baked treats balance intense chocolate flavor with fluffy marshmallow sweetness, making them a perfect indulgence for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes per batch
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows
- 1/3 cup (60 g) marshmallow fluff (optional)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa powder throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and light brown sugar for 2–3 minutes until the mixture is light and fluffy, which helps create a tender and airy cookie texture.
- Add Wet Ingredients: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully combined, adding moisture and flavor to the dough.
- Combine Dry with Wet: Gradually incorporate the dry ingredients into the wet ingredients in 2–3 batches, mixing just until combined to avoid overworking the dough that can cause tough cookies.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly without breaking them up.
- Add Marshmallows and Fluff: Carefully fold in the mini marshmallows and the optional marshmallow fluff to maintain the marshmallow texture and create delightful swirl patterns in the cookie dough.
- Scoop and Bake: Using a spoon or cookie scoop, place dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, which helps them set properly before transferring to a wire rack to cool completely, preventing breakage.
Notes
- For extra gooey cookies, slightly underbake them and let carryover heat finish the cooking on the baking sheet.
- Marshmallow fluff is optional but adds a creamy texture and sweeter taste if used.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Mini marshmallows can melt quickly; fold them in gently to keep some texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Keywords: marshmallow cookies, chocolate cookies, easy dessert, chocolate marshmallow recipe, soft baked cookies, holiday cookies
Find it online: https://chefmilacook.com/marshmallow-chocolate-cookies-recipe/
