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Marshmallow Chocolate Cookies Recipe

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★★★★★

4.7 from 71 reviews

Delightfully rich and chewy Marshmallow Chocolate Cookies featuring a perfect blend of cocoa, semi-sweet chocolate chips, and gooey mini marshmallows, optionally enhanced with marshmallow fluff for a luscious swirl. These cookies offer a soft center with slightly crisp edges, making them an irresistible treat perfect for any occasion.

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

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare them for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly combine all the dry components.
  3. Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer until the mixture becomes light and fluffy, about 2 to 3 minutes.
  4. Add Wet Ingredients: Beat in the large egg and vanilla extract thoroughly until the mixture is smooth and fully combined.
  5. Combine Dry with Wet: Gradually add the dry ingredient mixture to the wet ingredients in 2 to 3 batches, mixing gently after each addition until just combined to avoid overmixing.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed without deflating the dough.
  7. Add Marshmallows and Fluff: Carefully fold in the mini marshmallows and, if using, the marshmallow fluff, mixing lightly to keep the swirled texture intact.
  8. Scoop and Bake: Scoop the cookie dough onto the prepared baking sheets, spacing the scoops about 2 inches apart. Bake for 8 to 10 minutes until the edges are set but centers remain soft.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • For best results, do not overmix the dough once the dry ingredients are added to maintain a tender texture.
  • Using marshmallow fluff is optional but adds a delightful gooey swirl to the cookies.
  • Allow cookies to cool slightly before removing from the baking sheet to prevent breaking.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days.

Keywords: marshmallow chocolate cookies, chocolate cookies, marshmallow cookies, cocoa cookies, soft cookies, homemade cookies, chocolate chip cookies

Find it online: https://nayabaker.com/marshmallow-chocolate-cookies-recipe/