Description
These Marshmallow Chocolate Cookies are rich, fudgy, and loaded with gooey mini marshmallows and semi-sweet chocolate chips. Perfectly soft with a hint of cocoa, these cookies blend the delightful chewiness of marshmallows with the sweetness of chocolate, creating an irresistible treat for any chocolate lover.
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 oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring they are evenly distributed for a consistent dough texture.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, usually about 2–3 minutes. This step incorporates air for a tender cookie.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, which helps bind the dough while adding flavor.
- Combine Dry with Wet: Gradually add the dry ingredient mixture into the wet ingredients in 2–3 batches, mixing just until the ingredients are combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough to evenly distribute without breaking the chips.
- Add Marshmallows and Fluff: Carefully fold in mini marshmallows and, if using, the marshmallow fluff. Mix lightly to maintain the swirled effect and to keep the marshmallows from melting prematurely.
- Scoop and Bake: Use a scoop or spoon to place dough balls onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading. Bake in the preheated oven for 8–10 minutes 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 to firm up before transferring them to a wire rack to cool completely. This prevents breaking and helps achieve the perfect texture.
Notes
- To keep the marshmallows from burning or melting excessively, avoid overbaking the cookies.
- You can substitute semi-sweet chocolate chips with dark chocolate or milk chocolate chips based on preference.
- The marshmallow fluff is optional but adds an extra layer of gooey texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, add colorful mini marshmallows or a sprinkle of sea salt on top before baking.
