Chocolate Marshmallow Cookies
A delightful treat combining rich chocolate and fluffy marshmallows, perfect for snacks, desserts, or gifts.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips Use semi-sweet or dark chocolate.
- 1 cup mini marshmallows Gently press into cookie tops before baking.
- ½ cup chopped nuts (optional) Consider walnuts or pecans for added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, beat the softened butter with both sugars until light and fluffy. This usually takes around 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Gradually blend the dry ingredients into the wet mixture. Mix until just combined; avoid overworking the dough.
- Fold in the chocolate chips and, if using, the chopped nuts.
Baking
- Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press a few mini marshmallows into the top of each cookie dough mound.
- Bake for 10-12 minutes or until the edges look set but the centers remain soft.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking. Layer cookies in an airtight container with parchment paper in-between to keep them fresh.