Chocolate Marshmallow Cookies
These chocolate marshmallow cookies combine the richness of a brownie with the gooey, soft texture of marshmallow, creating a decadent dessert that’s perfect for any occasion.
With their chewy center and fudgy bite, these cookies are irresistible. Plus, they’re quick and easy to make, requiring no fancy equipment or complicated steps.
Whether you’re an experienced baker or a beginner, you’ll love how simple these cookies are. Ready in under 30 minutes, they’re ideal for satisfying your sweet tooth in a hurry, while the mini marshmallow filling adds a whimsical, fun twist to each bite.
Ingredients that Make These Chocolate Marshmallow Cookies Irresistible
All-purpose flour – Provides the structure for the cookies, creating a soft yet stable base.
Unsalted butter – Adds richness and helps create a tender, chewy texture.
Dutch-processed cocoa powder – Gives the cookies their deep, chocolatey flavor and a touch of bitterness to balance the sweetness.
Light brown sugar – Brings moisture and a hint of molasses for a fudgy, chewy bite.
White granulated sugar – Adds sweetness and helps with the crisp edges of the cookie.
Large egg – Binds the dough together, giving the cookies structure and richness.
Mini marshmallows – The gooey, melty heart of each cookie, adding a surprise of sweetness in every bite.
Baking soda – Ensures the cookies rise slightly, keeping them soft and light.
Vanilla extract – Enhances the flavor of the chocolate and adds warmth.
Salt – Balances the sweetness and intensifies the chocolate flavor.
Demerara sugar (optional) – A sprinkle on top adds a delightful crunch and caramelized sweetness.
Simple Steps to Create the Perfect Chocolate Marshmallow Cookies
Start by melting the butter and allowing it to cool slightly. Preheat the oven to 180°C (350°F) or 160°C for a fan-forced oven, then line two baking trays with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a larger bowl, mix the melted butter with the sugars until well combined. Add the egg and vanilla, whisking until smooth.
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Let the dough rest for about 10 minutes before shaping.
Scoop out two tablespoons of dough per cookie. Flatten each portion and fill with mini marshmallows, then pinch the edges to seal the marshmallows inside. Roll the dough balls smooth and place them on the baking trays. Bake for 9–10 minutes, and let the cookies cool before enjoying.
Recipe Tips for Perfect Chocolate Marshmallow Cookies
To ensure a gooey center, don’t overbake the cookies. Remove them from the oven when they still appear slightly soft in the middle, as they will continue to firm up as they cool.
For an even more indulgent experience, try adding a few chocolate chips to the dough, which will melt alongside the marshmallows. If you like a touch of crunch, don’t skip the demerara sugar sprinkle before baking – it adds a caramel-like finish.
You can also experiment with different marshmallow sizes. Use larger marshmallows for a bigger gooey center, or go for flavored marshmallows for a unique twist.
Storing Your Chocolate Marshmallow Cookies
To keep these cookies soft and chewy, store them in an airtight container at room temperature for up to four days. You can also freeze the dough for up to three months. Simply roll the dough into balls, fill with marshmallows, and freeze on a tray. Once solid, transfer the dough balls to a freezer bag. When ready to bake, just add an extra minute or two to the baking time.
Enjoy these delightful chocolate marshmallow cookies fresh out of the oven or save them for later—they’re sure to satisfy any sweet craving!
Chocolate Marshmallow Cookies Recipe
Zutaten
- 165 g all-purpose flour 1 ¼ cups / 5.8oz
- 113 g unsalted butter melted and slightly cooled (1 stick / ½ cup / 4oz)
- 55 g Dutch-processed cocoa powder ½ cup / 2oz
- 135 g light brown sugar ⅔ cup / 4.8oz
- 50 g white granulated sugar ¼ cup / 1.8oz
- 1 large egg at room temperature
- ¾ cup mini marshmallows
- ¾ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon demerara sugar optional, for sprinkling
Anleitungen
- Begin by melting the butter and allowing it to cool slightly.
- Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced setting. Line two baking trays with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter with both sugars and whisk until the mixture is well blended.
- Add the egg and vanilla extract to the sugar mixture and whisk until smooth and fully incorporated.
- Gradually fold in the dry ingredients using a spatula, stirring until just combined.
- Let the cookie dough rest for 10 minutes, allowing it to firm up slightly for easier handling.
- Scoop out about 2 tablespoons of dough per cookie. Roll each portion into a ball and press a small indentation in the center. Place about 6 mini marshmallows into the indentation, then carefully pinch the edges to seal the marshmallow inside.
- Gently roll the filled cookie dough ball between your hands to smooth it out, and place on the prepared baking trays, ensuring there is about 2 inches of space between each cookie.
- If desired, sprinkle a light dusting of demerara sugar on top of each cookie before baking.
- Bake for 9-10 minutes. For perfectly round cookies, use a slightly larger cookie cutter to swirl around the edges immediately after removing them from the oven, which also thickens them slightly.
- Let the cookies cool on the baking trays for 10-15 minutes before transferring them to a wire rack to cool completely. As they cool, they will firm up.