Chocolate Marshmallow Cookies

If you’ve ever dreamed of biting into a cookie that combines the rich, velvety taste of chocolate with pockets of gooey, melty marshmallows, you’re in for a real treat with this Chocolate Marshmallow Cookies recipe. These cookies bring together the perfect balance of chewy texture and indulgent flavors, making each bite irresistibly delicious. Whether you’re baking for friends, family, or just because you deserve a sweet reward, these cookies will quickly become a favorite in your recipe box!

Why You’ll Love This Recipe

• Ultimate indulgence: Each cookie is packed with rich chocolate and soft marshmallows for a truly scrumptious experience.
• Easy to make: Simple ingredients and straightforward steps mean you’ll have warm cookies ready in no time.
• Perfect texture: Chewy edges with a soft, gooey center create the ideal cookie bite every time.
• Family-friendly: Kids and adults alike will adore these comforting, sweet treats.
• Customizable: Easily adaptable to suit dietary preferences or add your favorite mix-ins.

Ingredients You’ll Need

These ingredients are simple staples that come together beautifully to make Chocolate Marshmallow Cookies so special. Each one plays a key role in delivering perfect flavor, texture, and melt-in-your-mouth goodness.

• All-purpose flour: Provides the perfect base for structure while keeping the cookies tender.
• Cocoa powder: Adds rich chocolate flavor and a deep color.
• Baking soda: Helps the cookies rise slightly and keeps them light and chewy.
• Salt: Enhances the sweetness and balances flavors perfectly.
• Unsalted butter: Gives richness and a smooth texture to the cookie dough.
• Granulated sugar: Sweetens the dough and helps create crispy edges.
• Brown sugar: Adds a subtle molasses flavor and keeps cookies soft and chewy.
• Vanilla extract: Brings warmth and depth to the cookie’s flavor profile.
• Egg: Binds ingredients together and adds moisture for that chewy bite.
• Mini marshmallows: The star ingredient – melt and delight as you bite into the cookies.
• Chocolate chips or chunks: Introduce extra pockets of melted chocolate throughout every cookie.

Variations for Chocolate Marshmallow Cookies

This recipe is wonderfully versatile, allowing you to tweak or upgrade your cookies to match your taste or dietary needs. Here are some fun and simple variations to try next time you bake.

• Add nuts: Toss in chopped walnuts or pecans for a crunchy contrast to the gooey marshmallows.
• Use dark or white chocolate: Swap regular chocolate chips for dark or even white chocolate to customize the sweetness.
• Gluten-free option: Replace all-purpose flour with a gluten-free blend to make these suitable for gluten-sensitive eaters.
• Vegan adaptation: Use plant-based butter, flax egg, and vegan marshmallows to cater to vegan diets.
• Add spices: A sprinkle of cinnamon or chili powder adds an extra layer of warmth and subtle heat.

How to Make Chocolate Marshmallow Cookies

Step 1: Prep your oven and ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Gather and measure out all your ingredients before starting for a smooth baking process.

Step 2: Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. This ensures that your chocolate base and leavening agents are evenly distributed throughout the dough.

Step 3: Cream butter and sugars

In a large bowl, beat the unsalted butter with both the granulated and brown sugars until light and fluffy. This step incorporates air for a tender cookie crumb and blends the sugars for that perfect sweet flavor.

Step 4: Add egg and vanilla

Beat in the egg and vanilla extract until well combined. This adds moisture and natural flavor, helping your cookies develop a chewy, satisfying texture.

Step 5: Combine wet and dry ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Over-mixing can make cookies tough, so stop once you see no visible flour.

Step 6: Fold in chocolate chips and marshmallows

Gently fold in the chocolate chips or chunks along with the mini marshmallows, being careful not to break them up too much—this keeps them gooey and melty in the baking process.

Step 7: Scoop and bake

Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until edges set but centers remain soft.

Step 8: Cool and enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. This lets them firm up just enough while keeping that irresistible gooey quality.

Pro Tips for Making Chocolate Marshmallow Cookies

• Chill your dough: Refrigerate the dough for 30 minutes before baking to reduce spreading and enhance flavor.
• Use fresh marshmallows: Mini marshmallows work best as they melt evenly without overpowering the cookie.
• Don’t overbake: Remove cookies when edges are set but centers appear soft; they firm up as they cool.
• Experiment with chocolate: Try a mix of bittersweet and milk chocolate chips for complex, layered sweetness.
• Room temperature butter: Ensures smooth creaming with sugars for a light texture.

How to Serve Chocolate Marshmallow Cookies

Garnishes

For extra fun and appeal, sprinkle sea salt or a drizzle of melted chocolate over the cookies before serving. Toasted marshmallows on top add a delightful smoky aroma and texture contrast.

Side Dishes

Pair these cookies with a cold glass of milk, a cup of hot cocoa, or your favorite coffee for a cozy, indulgent snack time. They also make a fantastic dessert alongside vanilla ice cream or fresh berries.

Creative Ways to Present

Serve Chocolate Marshmallow Cookies stacked on a rustic wooden board or in a decorative tin for gifting. Wrap a few with a colorful ribbon for an instant homemade gift that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Placing a slice of bread inside helps maintain moisture and softness.

Freezing

If you want to save cookies for later, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

Reheating

Warm frozen or leftover cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This revives the gooey chocolate and marshmallows like fresh-baked bliss.

FAQs

Can I use regular-sized marshmallows instead of mini ones?

While regular marshmallows can be used, mini marshmallows melt more evenly and integrate better into the cookie dough, giving the ideal gooey texture.

Are these cookies gluten-free?

This recipe uses all-purpose flour, but you can easily substitute with a gluten-free flour blend to accommodate gluten sensitivities without sacrificing taste.

Can I make these cookies vegan?

Yes! Replace butter with vegan margarine, use a flax or chia seed egg substitute, and choose vegan marshmallows to enjoy a plant-based version of these treats.

Why do my marshmallows melt completely when baking?

To prevent marshmallows from fully melting and disappearing, fold them in gently and avoid overmixing; mini marshmallows hold shape better during baking.

How long do Chocolate Marshmallow Cookies stay fresh?

Stored properly in an airtight container, these cookies stay fresh and soft for up to 4 days at room temperature, but they’re best enjoyed fresh and warm!

Final Thoughts

There’s nothing quite like the joy of biting into freshly baked Chocolate Marshmallow Cookies, with their perfect blend of rich chocolate and molten marshmallow surprises. Easy to make and endlessly adaptable, this recipe is sure to bring smiles and satisfy sweet cravings any day of the week. Give it a try—you’ll be hooked after the very first bite!

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