Marshmallow Chocolate Cookies Recipe

Introduction

These Marshmallow Chocolate Cookies blend rich cocoa and chocolate chips with gooey marshmallows for a delightful treat. Soft and chewy with a hint of sweetness, they’re perfect for satisfying your chocolate cravings.

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
• 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
• 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. Step 1: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
3. Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
4. Step 4: Beat in the egg and vanilla extract until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients in 2 to 3 batches, mixing until just combined.
6. Step 6: Gently fold in the semi-sweet chocolate chips.
7. Step 7: Fold in the mini marshmallows and marshmallow fluff if using, taking care not to overmix to maintain swirl patterns.
8. Step 8: Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 8 to 10 minutes, until edges are set but the centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the dough along with the chocolate chips.
• Use dark chocolate chips instead of semi-sweet for a richer taste.
• If marshmallow fluff isn’t available, simply increase the mini marshmallows slightly for extra gooeyness.
• Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Reheat briefly in the microwave or oven to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend suitable for baking, but the texture may vary slightly.

Why are my marshmallows melting completely?

To keep some marshmallow texture, avoid overmixing the dough after adding marshmallows and do not bake for too long. Shorter baking times help maintain gooey pockets.

Marshmallow Chocolate Cookies Recipe

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★★★★★

4.6 from 127 reviews

• Author: Ella
• Total Time: 25 minutes
• Yield: About 18–20 cookies 1x

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Description

These Marshmallow Chocolate Cookies are a delightful treat combining rich cocoa, semi-sweet chocolate chips, and gooey marshmallows. Perfectly soft in the center with a slightly crisp edge, they offer a heavenly swirl of marshmallow fluff and mini marshmallows folded throughout the batter, making them irresistibly gooey and chocolatey.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Preheat and Prep: Preheat the 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. This ensures even distribution of the leavening agents and cocoa throughout the batter.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer or hand whisk to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2–3 minutes. This step aerates the batter for a tender cookie texture.
4. Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, forming the base for the dough.
5. Combine Dry with Wet: Gradually add the dry ingredients to the wet ingredients in 2–3 batches, mixing until just combined to avoid overworking the dough which can make cookies tough.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed without deflating the batter.
7. Add Marshmallows and Fluff: Carefully fold in the mini marshmallows and, if using, the marshmallow fluff. Take care not to overmix to maintain the swirl patterns and prevent the marshmallows from melting entirely.
8. Scoop and Bake: Using a spoon or cookie scoop, place dollops of dough about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8–10 minutes, until the edges are set but the centers remain soft and slightly gooey.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breaking and keeps the marshmallows intact.

Notes

• Do not overmix the dough once the marshmallows are added to maintain their texture and swirl effect.
• Optional marshmallow fluff adds extra gooeyness and a visually appealing swirl, but the cookies are delicious without it.
• Allow cookies to cool partially on the baking sheet before transferring to avoid breakage.
• Store cookies in an airtight container for up to 3 days to keep them fresh and chewy.
• For softer cookies, underbake slightly; for crispier edges, add an extra minute to the baking time.

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: marshmallow cookies, chocolate cookies, cocoa cookies, soft cookies, dessert recipe, chocolate chip cookies, quick cookies, homemade cookies