Description
These Marshmallow Chocolate Cookies combine rich cocoa, gooey marshmallows, and melty chocolate chips to create a soft, decadent treat perfect for any occasion. With a tender, fudgy texture and swirls of marshmallow fluff, they’re an irresistible twist on classic chocolate cookies.
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
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies don’t stick and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract to the creamed butter and sugars until fully combined and smooth.
- Combine Dry with Wet: Gradually add the dry ingredients to the wet mixture in 2 to 3 batches, mixing each batch just until incorporated to avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Add Marshmallows and Fluff: Carefully fold in the mini marshmallows and the optional marshmallow fluff, being careful not to overmix so as to maintain marshmallow swirls in the dough.
- Scoop and Bake: Scoop the cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 8 to 10 minutes until the edges are set but the centers remain soft and slightly underbaked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, do not overmix the dough after adding the dry ingredients to keep cookies tender.
- Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
- Marshmallow fluff is optional but adds extra gooey texture and visible swirls inside the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To keep cookies soft, you can add a slice of bread in the container to help retain moisture.
