When it comes to dessert, few combinations are as nostalgic and appealing as chocolate and marshmallows. Our Chocolate Marshmallow Cookies perfectly encapsulate this classic pairing, offering a rich cocoa flavor with soft, gooey marshmallows nestled within. Each bite boasts a delightful texture—crispy edges with a chewy center that oozes melted chocolate chips and fluffy marshmallows. The warm aroma wafting from the oven will have everyone gathered in the kitchen, eagerly anticipating the first taste. These cookies are wonderfully versatile, ideal for cozy family gatherings, casual cookie exchanges, or as a sweet treat anytime you need a pick-me-up.

Now, roll up your sleeves and get ready to indulge in these chocolatey delights!

Ingredients

• 1 cup all-purpose flour: This gives structure to the cookies.
• 1/2 cup unsweetened cocoa powder: Adds that rich, chocolatey flavor.
• 1/2 teaspoon baking soda: Helps the cookies rise and become fluffy.
• 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
• 1/2 cup unsalted butter, softened: Provides richness and moisture.
• 1 cup granulated sugar: Sweetens the cookies for that perfect dessert taste.
• 1/2 cup brown sugar: Adds moisture and a slight caramel flavor.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• 1 large egg: Binds the ingredients together for a cohesive dough.
• 1 cup chocolate chips: For extra chocolatey goodness.
• 1 cup mini marshmallows: These give the cookies their signature gooey texture.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until smooth and fluffy.
4. Beat in the vanilla extract and large egg until fully incorporated into the butter-sugar mixture.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
6. Gently fold in the chocolate chips and mini marshmallows until they are evenly distributed throughout the dough.
7. Using a tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the tops look set.
9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies
• Calories: Approximately 140 per cookie

Tips, Storage & Variations

• Tips: For an extra chocolate punch, consider using dark chocolate chips instead of semi-sweet.
• Storage: Keep cookies in an airtight container at room temperature for up to one week.
• Freezing: Freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be stored for up to three months.
• Variations: Add a pinch of cinnamon for a warm spice note or use half chocolate chips and half white chocolate chips for a sweet twist.

FAQ

1. Can I use milk chocolate chips?
Yes, milk chocolate chips will work well and provide a sweeter flavor.

2. How can I make these cookies chewy?
Do not over-bake them; remove them from the oven when the tops look set.

3. What should I do with leftover marshmallows?
You can use them in hot chocolate or make s’mores as a delicious alternative treat.

4. Can I double the recipe?
Yes, simply double each ingredient proportionally for more cookies.

5. Is there a gluten-free version?
You can substitute the all-purpose flour with a gluten-free flour blend.

6. How long should I let the cookies cool?
Allow them to cool on the baking sheet for about 5 minutes before transferring them.

People Also Ask

1. What makes cookies chewy vs. crunchy?
Chewy cookies typically have more moisture in the dough and are under-baked slightly.

2. How do I prevent cookies from spreading too much?
Chill the dough for about 30 minutes before baking for thicker cookies.

3. Can I use margarine instead of butter?
Yes, margarine can substitute butter, but the flavor may differ slightly.

4. What can I pair with these cookies?
Serve with a glass of milk or a scoop of vanilla ice cream for an indulgent dessert.

5. Can I use regular marshmallows instead of mini ones?
Yes, but cut large marshmallows into smaller pieces to maintain even distribution.

6. How do I know when my cookies are done?
Look for set tops and slightly firm edges; they will continue to cook a bit while cooling.

7. Can I add nuts to the cookie dough?
Absolutely! Chopped nuts can add a delightful crunch.

8. How can I enhance the chocolate flavor?
Use high-quality cocoa powder or add a tablespoon of espresso powder to intensify the taste.

Conclusion

These Chocolate Marshmallow Cookies are sure to become a beloved recipe in your home. With their beautiful combination of flavors and textures, they are a perfect treat to share with friends and family. Give this recipe a try, and don’t forget to pass it along—after all, the joy of baking is even sweeter when shared! Enjoy your cookie-making adventure!

Chocolate Marshmallow Cookies

Delightful cookies with a rich cocoa flavor and gooey marshmallows, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 140

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1 cup all-purpose flour Provides structure to the cookies.
• 1/2 cup unsweetened cocoa powder Adds rich chocolatey flavor.
• 1/2 teaspoon baking soda Helps the cookies rise.
• 1/4 teaspoon salt Balances sweetness and enhances flavor.

Wet Ingredients

• 1/2 cup unsalted butter, softened Provides richness and moisture.
• 1 cup granulated sugar Sweetens the cookies.
• 1/2 cup brown sugar Adds moisture and caramel flavor.
• 1 teaspoon vanilla extract Enhances flavor profile.
• 1 large egg Binds ingredients for cohesive dough.

See also  Pecan Pie Crescents

Chunky Additions

• 1 cup chocolate chips For extra chocolatey goodness.
• 1 cup mini marshmallows Provides signature gooey texture.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until smooth and fluffy.
4. Beat in the vanilla extract and large egg until fully incorporated into the butter-sugar mixture.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
6. Gently fold in the chocolate chips and mini marshmallows until they are evenly distributed throughout the dough.

Baking

1. Using a tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
2. Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the tops look set.
3. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 140kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g

Notes

For an extra chocolate punch, consider using dark chocolate chips instead of semi-sweet. Keep cookies in an airtight container at room temperature for up to a week. Freeze in a single layer on a baking sheet; transfer to a freezer bag for up to three months. Add a pinch of cinnamon for a warm spice note or mix chocolate and white chocolate chips.

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