Description
Delight in these rich and fudgy Chocolate Marshmallow Cookies, combining intense dark chocolate flavor with gooey mini marshmallows for a soft, chewy treat. Perfectly baked to maintain a tender texture, these cookies are easy to make and ideal for satisfying chocolate cravings with a fluffy marshmallow twist.
Ingredients
Cookie Dough
- 6 tbsp unsalted butter, room temperature (3 oz.)
- ⅔ cup sugar
- ¼ cup dark chocolate chips, melted but cooled
- 1 large egg
- ¼ cup Dutch cocoa powder (e.g., Hershey’s dark cocoa)
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ cup dark chocolate chips
- ½ cup frozen mini marshmallows
Topping
- Extra mini marshmallows for topping
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the mini marshmallows designated for the dough in the freezer for at least 15 minutes to prevent them from melting too quickly during baking.
- Cream butter and sugar: In the bowl of a stand mixer, beat the unsalted butter and sugar on medium speed until the mixture becomes light and fluffy, about 3 minutes.
- Add melted chocolate: Slowly mix in the melted and cooled dark chocolate chips until fully incorporated, ensuring a smooth, chocolaty base.
- Incorporate the egg: Add the large egg to the mixture and beat until fully combined. Stop the mixer occasionally to scrape down the sides of the bowl with a spatula for even mixing.
- Add dry ingredients: Lower the mixer speed and add the Dutch cocoa powder, all-purpose flour, baking powder, and kosher salt. Mix until a cookie dough forms, scraping down the bowl as needed to combine all ingredients thoroughly.
- Fold in chips and marshmallows: Stir in the remaining dark chocolate chips and the frozen mini marshmallows gently into the dough, distributing them evenly without breaking.
- Scoop and top: Using a small cookie scoop, portion six 1.5-inch sized dough balls onto the prepared baking sheet, spacing them to allow for spreading. Place one or two mini marshmallows on top of each cookie to create a gooey topping.
- Bake: Bake the cookies in the preheated oven for 10 to 11 minutes. They should be set but still soft when done.
- Cool: Allow the cookies to cool on the baking sheet until fully set, then transfer to a cooling rack. Repeat the scooping and baking process with the remaining dough until all cookies are baked.
Notes
- Freezing the marshmallows before mixing helps prevent them from melting too quickly, retaining their shape and texture inside the cookies.
- For intensified chocolate flavor, use high-quality Dutch cocoa powder and dark chocolate chips.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust the amount of mini marshmallows on top according to your preference for gooeyness.
- Prep Time: 12 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
