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Marshmallow Chocolate Cookies Recipe

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4.7 from 467 reviews

Delight in these rich and fudgy Marshmallow Chocolate Cookies, combining the deep flavor of cocoa with gooey mini marshmallows and melty chocolate chips. Perfect for a comforting treat, these cookies feature a soft center with a slightly crisp edge, enhanced by optional marshmallow fluff swirls for an extra touch of sweetness.

Ingredients

Scale

Dry Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Mix-Ins:

  • 1/2 cup (90 g) semi-sweet chocolate chips
  • 1 cup (50 g) mini marshmallows
  • 1/3 cup (60 g) marshmallow fluff (optional)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and light brown sugar. Beat for 2 to 3 minutes until the mixture is light and fluffy, which helps create tender cookies.
  4. Add Wet Ingredients: Beat in the large egg and vanilla extract until fully incorporated, ensuring a smooth and homogeneous dough.
  5. Combine Dry with Wet: Gradually add the dry ingredient mixture into the wet ingredients in two to three batches. Mix gently until just combined to avoid overworking the dough and keep the cookies tender.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly through the dough, distributing the chocolate flavor in every bite.
  7. Add Marshmallows and Fluff: Carefully fold in the mini marshmallows along with the optional marshmallow fluff if using. Mix gently to create swirl patterns without overmixing and deflating the fluff.
  8. Scoop and Bake: Using a cookie scoop or spoon, drop dough balls about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set while the centers remain soft and slightly gooey.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for a melty, marshmallow-chocolate delight.

Notes

  • If you want extra marshmallow flavor and a decorative swirl on top of your cookies, the marshmallow fluff is a wonderful addition but is optional.
  • Be careful not to overbake; cookies should have soft centers for the best gooey texture.
  • Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Keywords: marshmallow chocolate cookies, chocolate cookies, marshmallow cookies, fudgy cookies, homemade cookies, cocoa cookies, dessert recipe

Find it online: https://cheframi.com/marshmallow-chocolate-cookies-recipe/