Chocolate Marshmallow Cookies
These gooey chocolate marshmallow cookies with soft centers are the perfect indulgent treat for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl medium
- 1 Spatula
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips
Instructions
Preparation
- In a medium mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the mini marshmallows and chocolate chips until evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and to make the dough easier to handle.
Serving
- Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Once cooled, store the cookies in an airtight container at room temperature for up to a week. To maintain their softness, place a slice of bread in the container with the cookies.
Notes
Pro Tips: Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a thicker and chewier texture.
Ingredient Substitutions: Use dark chocolate chips for a richer flavor, or try white chocolate chips for a sweeter contrast.
How to Serve: These cookies are best enjoyed warm, straight from the oven, or with a scoop of vanilla ice cream.
Storage & Freshness: Keep cookies in an airtight container to retain their softness for up to one week.
Make-Ahead Tips: Prepare the dough in advance and freeze it for up to three months. Bake directly from frozen, adding an extra minute or two to the baking time.
Ingredient Substitutions: Use dark chocolate chips for a richer flavor, or try white chocolate chips for a sweeter contrast.
How to Serve: These cookies are best enjoyed warm, straight from the oven, or with a scoop of vanilla ice cream.
Storage & Freshness: Keep cookies in an airtight container to retain their softness for up to one week.
Make-Ahead Tips: Prepare the dough in advance and freeze it for up to three months. Bake directly from frozen, adding an extra minute or two to the baking time.