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Chocolate Marshmallow Cookies Recipe

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5 from 41 reviews

Delight in these rich and chewy Chocolate Marshmallow Cookies, packed with semi-sweet chocolate chips and gooey mini marshmallows for a decadent treat perfect for any occasion.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 large egg
  • 1 tsp vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the cookie dough.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to distribute the leavening agents evenly.
  3. Cream Butter and Sugars: In another large bowl, cream the room temperature unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, indicating proper aeration.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter becomes smooth and homogenous, helping to bind the ingredients together.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can result in tough cookies.
  6. Fold in Chocolate and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough without breaking the marshmallows.
  7. Portion Dough: Scoop the dough onto lined baking sheets, spacing each cookie about 2 inches apart to allow room for spreading during baking.
  8. Bake: Bake in the preheated oven for 12 minutes, or until cookie edges are set while centers remain soft, giving the perfect chewy texture.
  9. Cool: Remove from oven and allow cookies to cool on baking racks to firm up before serving or storing.

Notes

  • Use room temperature butter for easier creaming and better texture.
  • Do not overmix the dough once dry ingredients are added to keep cookies tender.
  • For larger cookies, increase baking time by 2-3 minutes and watch closely.
  • Mini marshmallows work best as they melt evenly; regular-sized marshmallows may cause uneven texture.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • To avoid marshmallows melting completely, fold them in gently and avoid pressing them into the dough.

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