A Gooey and Decadent Treat
Indulge in the perfect combination of rich chocolate and gooey marshmallows with these chocolate marshmallow cookies. Whether you’re baking for a holiday gathering, a party, or to satisfy a craving, these cookies are guaranteed to impress. This recipe is easy and delightful, with a soft, chewy chocolate cookie base and a surprise of melted marshmallows in the centre. Let’s jump into the details to make your new favourite dessert!
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup unsalted butter, softened: Adds richness and keeps the cookies soft.
- 1 cup granulated sugar: Sweetens the dough and creates a slight crispiness.
- ½ cup brown sugar, packed: Provides moisture and a more profound caramel-like sweetness.
- 2 large eggs: Helps bind the dough and adds structure.
- 1 tsp vanilla extract: Enhances the overall flavour.
- 2 cups of all-purpose flour: This serves as the base for the cookie dough.
- ¾ cup of unsweetened cocoa powder: This provides a deep chocolate base.
- 1 tsp baking soda: Helps the cookies rise and stay fluffy.
- ½ tsp salt: Balances the sweetness and enhances the flavour.
For the Marshmallow Filling:
- 12 sizable marshmallows, sliced in half: The ooey-gooey surprise inside. (Alternatively, use 1 cup mini marshmallows.)
Optional Toppings:
- ½ cup chocolate chips: For added richness and texture.
- A sprinkle of powdered sugar For an elegant finishing touch.
Tools You’ll Need
- Mixing bowls (large and medium).
- Electric mixer or whisk.
- Baking sheets.
- Parchment paper.
- Cooling rack.
How to Make Chocolate Marshmallow Cookies
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Cover baking sheets with parchment paper to avoid sticking and simplify cleanup.
2. Make the Cookie Dough
- In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for the best results.
- Incorporate the eggs individually, ensuring to blend thoroughly after each one. Stir in the vanilla extract.
- Sift the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until everything is mixed together. Avoid overmixing to keep the cookies tender.
3. Assemble the Cookies
- Measure out roughly 2 tablespoons of dough for every cookie and shape it into a ball. Flatten slightly in your palm.
- Place a half marshmallow (or a few mini marshmallows) in the centre of each dough ball.
- Wrap the dough around the marshmallow, ensuring it’s fully enclosed. This prevents the marshmallow from melting out during baking.
4. Bake the Cookies
- Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes until the edges are firm, while the centers stay soft.
- The cookies will keep getting firmer as they cool down.
5. Cool and Serve
- Allow the cookies to rest on the baking sheets for 5 minutes before moving them to a cooling rack.
- Serve warm for a gooey marshmallow centre, or let them cool completely for a chewy texture.
Tips for Perfect Chocolate Marshmallow Cookies
- Chill the Dough: If your dough is too sticky to handle, chill it in the refrigerator for 15–20 minutes before shaping.
- High-Quality Cocoa: Use premium cocoa powder for a richer chocolate flavour.
- Seal the Dough Well: Fully wrap the marshmallows in dough to prevent them from oozing during baking.
- Customize Your Cookies: Mix chocolate chips, chopped nuts, or crushed candy canes for added flavour and texture.
- Use Parchment Paper: This ensures the cookies don’t stick and makes cleanup a breeze.
How to Serve it
- Classic Pairing: Serve with a glass of cold milk for the ultimate indulgence.
- Drizzle with Sauce: Add a drizzle of caramel, chocolate, or marshmallow sauce for extra decadence.
- Ice Cream Sandwiches: For a show-stopping dessert, place a scoop of vanilla or chocolate ice cream between two cookies.
- Holiday Twist: Sprinkle the cookies with crushed peppermint candies for a festive touch.
How to Store it
Refrigerate:
Keep baked cookies in a sealed container at room temperature for a maximum of 4 days.
Freeze:
- Freeze unbaked cookie dough balls (without marshmallows) on a baking sheet. Once solid, transfer them to a freezer-safe bag and store them for up to 3 months.
- When ready to bake, add marshmallows and bake from frozen, adding 1–2 extra minutes to the baking time.
Nutritional Information (Per Cookie, Approximate)
- Calories: 180
- Carbohydrates: 25g
- Protein: 2g
- Fat: 8g
- Sugars: 15g
- Sodium: 80mg
(Note: Values may vary based on ingredients and portion sizes.)
A Sweet and Chewy Delight
These chocolate marshmallow cookies combine the richness of chocolate with the gooey sweetness of marshmallows for an unforgettable treat. Whether baking for a special occasion or indulging your sweet tooth, this recipe will become a favourite. Try them out and share your favourite mix-ins or topping ideas in the comments below. Happy baking!
FAQs
1. Is it possible to substitute mini marshmallows for large ones?
Yes! Instead of a large marshmallow half, you can place a few mini marshmallows in the centre of each cookie.
2. How Do I Prevent the Marshmallows from Melting Out?
Ensure the dough completely covers the marshmallows before baking to keep them contained.
3. Can I Add Other Mix-Ins?
Absolutely! For a unique twist, try adding chopped nuts, white chocolate chips, or crushed peppermint candies.
4. Are These Cookies Best Warm or Cooled?
Both! Warm cookies have a gooey marshmallow centre, while cooled cookies offer a chewy, stable bite.
5. Can I Make These Cookies Gluten-Free?
Substitute the all-purpose flour with a gluten-free flour blend for equally delicious results.
Chocolate Marshmallow Cookies Recipe
A Gooey and Decadent Treat
Equipment
- Mixing bowls (large and medium).
- Electric mixer or whisk.
- Baking sheets
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
For the Marshmallow Filling:
- 12 large marshmallows, sliced in half (or 1 cup mini marshmallows)
Optional Toppings:
- ½ cup chocolate chips
- Powdered sugar (for garnish)
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper for easy cleanup.
Make the Cookie Dough:
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Assemble the Cookies:
- Scoop about 2 tablespoons of dough and roll into a ball. Flatten slightly in your palm.
- Place a half marshmallow (or a few mini marshmallows) in the centre of the dough.
- Wrap the dough around the marshmallow, ensuring it is completely enclosed to prevent leakage during baking.
Bake the Cookies:
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the edges are firm but the centres remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Serve and Enjoy:
- Serve warm for a gooey marshmallow centre or let them cool completely for a chewy texture.
Nutrition
Calories: 180kcal
Tried this recipe?Let us know how it was!
