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Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies
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Chocolate Marshmallow Cookies combine rich, fudgy chocolate with soft, melty mini marshmallows to create an irresistibly gooey, sweet, and perfectly balanced cookie. These quick and easy-to-make treats feature a chewy texture and delightful bursts of melted chocolate and marshmallow pockets, making them a favorite for cozy nights, family gatherings, and thoughtful homemade gifts.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup mini marshmallows
  • 3/4 cup chocolate chips or chunks

Instructions

  1. Prepare Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure uniform texture.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter with both brown and granulated sugars until the mixture is light and fluffy, setting the foundation for a chewy texture.
  4. Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid tough cookies.
  6. Fold in Marshmallows and Chocolate: Carefully fold the mini marshmallows and chocolate chips into the dough, distributing them evenly to create gooey pockets throughout the cookies.
  7. Scoop and Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool further. This ensures the marshmallows set without losing their gooey texture.

Notes

  • Use mini marshmallows for even melting and optimal texture.
  • Do not overbake; underbaking slightly results in softer, gooier cookies.
  • Use room temperature butter for better creaming and lighter dough.
  • Chilling the dough for 30 minutes is optional but helps reduce spreading and deepens flavor.
  • Avoid overmixing the dough to maintain a tender crumb.

Nutrition

Keywords: chocolate cookies, marshmallow cookies, gooey cookies, fudgy cookies, dessert, baking, easy cookies, family-friendly

Find it online: https://gourmetglazing.com/chocolate-marshmallow-cookies/