Description
Indulge in Chocolate Marshmallow Cookies that perfectly combine rich chocolate flavor with gooey, melty mini marshmallows. These chewy, soft-centered cookies are easy to make, family-friendly, and customizable for dietary preferences, offering a comforting and delicious treat that’s perfect any time of day.
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 unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup mini marshmallows
- 3/4 cup chocolate chips or chunks
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: chocolate cookies, marshmallow cookies, chewy cookies, easy baking, family-friendly dessert, gluten-free cookies, chocolate marshmallow treats
