Chocolate marshmallow cookies are a type of cookie that feature a soft and chewy chocolate base with a surprise marshmallow filling. The cookie dough is typically made with cocoa powder and chunks of chocolate, resulting in a rich and decadent chocolate flavor. Once baked, a marshmallow is placed in the center of each cookie, which melts slightly and creates a gooey, marshmallow center.
These cookies are perfect for all chocolate and marshmallow lovers, as they combine the best of both worlds. The combination of the chewy chocolate cookie and the gooey marshmallow center creates a delightful texture that is sure to satisfy any sweet tooth.
Ingredients and Equipment
To make delicious Chocolate Marshmallow Cookies, you will need the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups marshmallows
- 1 cup chocolate chips
Essential equipment for making Chocolate Marshmallow Cookies
To create these mouthwatering cookies, you’ll need the following equipment:
- Mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Mixing spoon or spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Once you have gathered all the ingredients and equipment, you’re ready to start baking these delectable Chocolate Marshmallow Cookies.
Preparation and Baking
Whether you are an experienced baker or a beginner, these cookies are sure to impress. So let’s get started!
- Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine 1 cup of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and a pinch of salt. Set this dry mixture aside.
- In a separate large mixing bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar until smooth and creamy.
- Beat in 1 egg and 1 teaspoon of vanilla extract until well combined.
- Gradually add the dry mixture to the creamed mixture, mixing well after each addition.
- Once the dough is formed, fold in 1 cup of chocolate chips and 1 cup of mini marshmallows.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips and tricks for perfecting your Chocolate Marshmallow Cookies
- For extra gooey and melty marshmallows, you can press a few additional mini marshmallows into the top of each cookie dough ball before baking.
- Don’t overmix the dough. Mixing until just combined will give you a tender and soft cookie texture.
- If your chocolate chips are too large, you can chop them into smaller pieces to distribute them more evenly throughout the dough.
- Make sure to let the cookies cool completely before storing them in an airtight container to maintain their freshness and prevent them from getting too soft.
With these simple instructions, you can easily whip up a batch of scrumptious Chocolate Marshmallow Cookies. Whether you’re baking for a special occasion or just satisfying your sweet tooth, these cookies are sure to be a hit. Get ready to indulge in a chocolatey, gooey, and delightful treat!
Variations and Additions
When it comes to baking delicious treats, sometimes it’s fun to get creative and add your own twists to classic recipes. Chocolate Marshmallow Cookies are no exception! With a rich chocolate base and gooey marshmallow centers, these cookies are already delightful. However, if you want to take them to the next level, here are some variations and additions that you can try:
Different variations and additions to enhance your Chocolate Marshmallow Cookies
- Nutty Delight: For an added crunch, try mixing in some chopped nuts such as walnuts, almonds, or pecans. The combination of nuts and chocolate will create a perfect balance of flavors.
- Minty Fresh: If you’re a fan of mint and chocolate, you can add a dash of peppermint extract to the cookie dough. Not only will it infuse the cookies with a refreshing flavor, but it will also give them a festive touch.
- Double Chocolate: For all the chocolate lovers out there, you can add some chocolate chips to the cookie dough. This will create a rich and indulgent treat that is sure to satisfy your cravings.
Creative decorating ideas for Chocolate Marshmallow Cookies
- Drizzle & Dip: Once the cookies are baked and cooled, you can drizzle them with melted chocolate or white chocolate. This will not only enhance the visual appeal of the cookies but also add an extra layer of sweetness.
- Sprinkle Fun: Decorate the cookies with colorful sprinkles or edible glitter. This will make them look more festive and appealing, especially for special occasions or holidays.
- Marshmallow Fluff: Instead of placing a single marshmallow in the center of each cookie, you can spread a dollop of marshmallow fluff on top of each cookie. This will create a gooier and marshmallow-filled experience.
- Cookie Sandwich: Take two cookies and sandwich a marshmallow in between them. You can even heat the cookies briefly in the oven to melt the marshmallow slightly, creating a melty and delicious sandwich cookie.
Frequently Asked Questions
Common questions and answers about making Chocolate Marshmallow Cookies
Q: Can I use regular cocoa powder instead of Dutch-processed cocoa powder?
A: Yes, you can use regular cocoa powder in this recipe. However, Dutch-processed cocoa powder will give the cookies a richer and more intense chocolate flavor.
Q: Can I substitute the marshmallows with marshmallow fluff?
A: Yes, you can substitute marshmallows with marshmallow fluff. When using marshmallow fluff, spoon small dollops onto each cookie before baking instead of placing a whole marshmallow on top.
Q: Can I add nuts or other ingredients to the recipe?
A: Absolutely! Chocolate Marshmallow Cookies can be customized to your liking. You can add chopped nuts, such as walnuts or pecans, to the dough for added texture and flavor. You can also experiment with other mix-ins, like chocolate chips or shredded coconut.
Q: How do I store the cookies?
A: Once the cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to 3-4 days. If you want to extend their shelf life, you can store them in the refrigerator for up to a week or freeze them for up to three months.
Q: Can I make the dough ahead of time and bake the cookies later?
A: Yes, you can make the dough ahead of time and refrigerate it for up to 48 hours before baking. Simply shape the dough into balls and place them on a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap and refrigerate. When you’re ready to bake, preheat the oven and place the chilled dough balls on a baking sheet, leaving enough space between them for spreading.
Q: Can I use a substitute for eggs?
A: If you prefer not to use eggs, you can try using a suitable egg substitute, such as applesauce or mashed bananas. Keep in mind that this may slightly alter the texture and taste of the cookies.
Q: Can I make the cookies gluten-free?
A: Yes, you can make the cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend specifically designed for baking cookies to achieve the best results.
Q: Can I use a different type of chocolate in the recipe?
A: Yes, you can experiment with different types of chocolate. You can use dark chocolate, milk chocolate, or even a combination of both. Just make sure to adjust the amount of sugar accordingly based on the sweetness of the chocolate you choose.
Other Cookies Recipes
If you like these cookies, here are some other cookie recipes you might like:
- Lemon Curd Cookies
- Birthday Cake Oreo Crumbl Cookie
- Chocolate Marshmallow Cookies
- Chocolate Chip Marshmallow Cookies
- Pumpkin Cheesecake Cookies
- Strawberry Cheesecake Cookies
Chocolate Marshmallow Cookies
INGREDIENTS
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups marshmallows
- 1 cup chocolate chips
INSTRUCTIONS
- Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine 1 cup of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and a pinch of salt. Set this dry mixture aside.
- In a separate large mixing bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar until smooth and creamy.
- Beat in 1 egg and 1 teaspoon of vanilla extract until well combined.
- Gradually add the dry mixture to the creamed mixture, mixing well after each addition.
- Once the dough is formed, fold in 1 cup of chocolate chips and 1 cup of mini marshmallows.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra gooey and melty marshmallows, you can press a few additional mini marshmallows into the top of each cookie dough ball before baking.
- Don’t overmix the dough. Mixing until just combined will give you a tender and soft cookie texture.
- If your chocolate chips are too large, you can chop them into smaller pieces to distribute them more evenly throughout the dough.
- Make sure to let the cookies cool completely before storing them in an airtight container to maintain their freshness and prevent them from getting too soft.
