Chocolate Marshmallow Cookies Recipe

Name: Chocolate Marshmallow Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 1 large egg; 1 cup chocolate chips; 1 cup mini marshmallows

Indulge in the delightful goodness of Chocolate Marshmallow Cookies, where rich chocolatey taste meets the sweet surprise of gooey marshmallows. Each bite offers a soft and chewy texture that melts in your mouth, while the warm aroma of cocoa wafts through your kitchen, bringing a sense of comforting warmth. This recipe is perfect for cozy family gatherings, festive occasions, or simply when you want to treat yourself after a long day. The combination of chocolate chips and mini marshmallows creates a whimsical treat that children and adults alike will adore. These cookies are an easy and fun baking project, making them an ideal choice for novice bakers and experienced ones looking for a quick sweet fix.

Ingredients

1 cup all-purpose flour: This is the base of the cookie, providing structure and stability.
1/2 cup unsweetened cocoa powder: Adds a rich chocolate flavor and a deep color to the cookies.
1/2 teaspoon baking soda: A leavening agent that helps the cookies rise slightly as they bake.
1/4 teaspoon salt: Enhances the flavors, balancing the sweetness of the sugars.
1/2 cup unsalted butter, softened: Provides moisture and richness, creating a tender cookie texture.
1 cup granulated sugar: Sweetens the cookies and contributes to their chewy quality.
1/2 cup brown sugar: Adds moisture and a slight caramel flavor to the cookies.
1 teaspoon vanilla extract: Adds depth and warmth to the overall flavor profile.
1 large egg: Binds the ingredients together and helps with leavening.
1 cup chocolate chips: Provides extra chocolatey goodness in every bite.
1 cup mini marshmallows: Melts beautifully, adding a sweet, gooey texture.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the vanilla extract and the large egg until fully incorporated.
Gradually mix in the dry ingredients from the first bowl, being careful not to over-mix the dough.
Gently fold in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.
Drop rounded balls of dough onto a lined baking sheet, spacing them apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: Approximately 150 per cookie

Tips, Storage & Variations

Tips: Ensure the butter is at room temperature for easy creaming with the sugars. Do not over-mix after adding the dry ingredients to maintain a tender cookie.
Storage: Store cooled cookies in an airtight container at room temperature for up to a week.
Freezing: Freeze unbaked dough balls in an airtight container for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Variations: Mix in a handful of nuts for extra crunch or use flavored chocolate chips like dark or mint chocolate for a twist.

FAQ Section

1. Can I use dark cocoa powder for these cookies?
Yes, dark cocoa powder will give the cookies a deeper chocolate flavor and richer color.

2. What can I replace mini marshmallows with?
You can use chopped regular marshmallows or omit them for a traditional chocolate cookie.

3. How do I know when the cookies are done baking?
The edges will be set, and the tops may look slightly undercooked; they will continue to firm up as they cool.

4. Can I add nuts to the cookie dough?
Absolutely! Chopped walnuts or pecans would add a nice crunch.

5. Is it necessary to cool the cookies on a wire rack?
While it’s not mandatory, cooling them on a wire rack helps prevent them from becoming soggy.

6. How long will these cookies stay fresh?
Stored properly in an airtight container, they will stay fresh for about one week.

Conclusion

There you have it—a delightful recipe for Chocolate Marshmallow Cookies that promises a cozy, sweet treat for any occasion. Don’t hesitate to try this recipe and share your cookies with friends and family; they will surely be a hit! Happy baking, and enjoy the wonderful flavors of these scrumptious cookies!

Chocolate Marshmallow Cookies

Print Recipe

Delight in the rich chocolate flavor and sweet surprise of gooey marshmallows in these soft and chewy cookies. Perfect for any occasion!

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 cup mini marshmallows

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the vanilla extract and the large egg until fully incorporated.
Gradually mix in the dry ingredients from the first bowl, being careful not to over-mix the dough.
Gently fold in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.
Drop rounded balls of dough onto a lined baking sheet, spacing them apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.