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Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies
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Delight in these soft and gooey Chocolate Marshmallow Cookies that feature a rich chocolate dough packed with melty mini marshmallows and chocolate chips. Perfect for chocolate lovers, these easy-to-make cookies bake in under 30 minutes and bring irresistible warmth and sweetness to any occasion.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Mix-ins

  • 1 cup mini marshmallows
  • 3/4 cup chocolate chips (semi-sweet recommended)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt, ensuring an even distribution for consistent cookie texture.
  3. Cream Butter and Sugars: Using a hand or stand mixer, cream the unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, crucial for a soft cookie texture.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, which binds the ingredients and enriches the flavor.
  5. Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until just combined, taking care not to overmix to maintain tenderness.
  6. Fold in Marshmallows and Chocolate Chips: Gently fold the mini marshmallows and chocolate chips into the dough, distributing them evenly to create gooey pockets and bursts of chocolate throughout.
  7. Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart to prevent sticking and allow spreading. Bake for 10 to 12 minutes until edges are set but centers remain soft and slightly underdone.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preserving their gooey texture.

Notes

  • Use room temperature butter for easier blending and smoother dough.
  • Remove cookies from the oven when centers look slightly underdone to keep them soft and chewy.
  • Mini marshmallows are best as they melt evenly and prevent heaviness.
  • Chilling the dough can help prevent excessive spreading during baking.
  • Try different types of chocolate chips, such as dark, semi-sweet, or milk, for varied flavor profiles.

Nutrition

Keywords: Chocolate marshmallow cookies, soft chocolate cookies, gooey marshmallow cookies, easy chocolate cookies, chocolate chip marshmallow cookies

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