Description
Delight in these rich and chewy Marshmallow Chocolate Cookies featuring a perfect blend of cocoa, chocolate chips, and gooey marshmallows, enhanced with a swirl of marshmallow fluff for an extra indulgent treat. These cookies boast a soft center with crisp edges, ideal for any chocolate lover seeking a sweet, comforting dessert.
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) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined and uniform.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar using a mixer or whisk until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the creamed butter and sugars, mixing well until fully combined and smooth.
- Combine Dry with Wet: Gradually add the dry ingredient mixture to the wet mixture in 2 to 3 batches, stirring gently after each addition until just combined to avoid overmixing, which can toughen the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, distributing them evenly without breaking them up.
- Add Marshmallows and Fluff: Carefully fold in the mini marshmallows and, if using, swirl in the marshmallow fluff. Mix just enough to incorporate and preserve the visible swirls for extra texture and flavor.
- Scoop and Bake: Use a cookie scoop or spoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, do not overmix the dough once the dry ingredients are added to maintain tenderness.
- You can substitute the semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Adding the marshmallow fluff is optional but enhances the gooey texture and appearance of the cookies.
- If you prefer a crunchier cookie, bake for an additional 1-2 minutes but watch closely to prevent burning.
- Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
