Description
Chocolate Marshmallow Cookies are soft, chewy chocolate treats filled with pockets of gooey melted mini marshmallows and melty chocolate chips. This easy-to-make recipe combines rich cocoa flavor, tender buttery dough, and fluffy marshmallow centers for an irresistible comfort cookie perfect for sharing or gifting.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (a pinch)
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
- Prepare the Dough: Cream together the softened butter with brown and granulated sugars until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and blend until just combined to form the cookie dough.
- Incorporate Chocolate Chips and Marshmallows: Gently fold the mini marshmallows and chocolate chips into the dough, taking care not to break the marshmallows or overmix. This ensures each cookie will have gooey sweet pockets when baked.
- Shape and Chill the Dough: Using a cookie scoop or spoon, portion the dough onto a parchment-lined baking sheet, spacing each cookie evenly apart. Chill the dough in the refrigerator for about 30 minutes to prevent excessive spreading during baking and help retain the soft texture.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 10 to 12 minutes, or until the edges are set but the centers still appear soft. This baking method keeps the cookies tender with melty marshmallow centers. Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to finish cooling.
Notes
- Use mini marshmallows as they melt evenly and disperse better throughout the dough.
- Do not overbake the cookies; remove them when the edges are just set to maintain maximum gooeyness.
- Chilling the dough helps control cookie spreading and keeps them thick and soft.
- Use room temperature butter for easier creaming and lighter cookie texture.
- Store cookies in an airtight container to preserve softness and marshmallow texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg