Marshmallow Chocolate Cookies
Delightful cookies blending rich chocolate flavors with soft, gooey marshmallows, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 0.5 cups semi-sweet chocolate chips
- 1 cups mini marshmallows
- 0.33 cups marshmallow fluff (optional) For extra gooey texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a larger bowl, cream together softened butter, granulated sugar, and light brown sugar until fluffy.
- Add egg and vanilla extract to the butter-sugar mixture, and mix until well incorporated.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips and mini marshmallows, and add marshmallow fluff if desired.
Baking
- Drop dollops of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes until edges are set but centers remain soft.
- Let cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Cookies are best served warm. For a sweet and salty flavor, sprinkle sea salt on top before baking. Store in an airtight container for up to a week or freeze for up to three months.