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Marshmallow Chocolate Cookies

Marshmallow Chocolate Cookies: Gooey Joy in Every Bite

Irresistible Marshmallow Chocolate Cookies that are rich, gooey, and perfect for any occasion, offering cozy indulgence in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for a gluten-free version.
  • 3/4 cup Unsweetened Cocoa Powder Try Dutch-process cocoa for a deeper taste.
  • 1 teaspoon Baking Soda This leavening agent helps the cookies rise perfectly.
  • 1/2 teaspoon Salt Enhances flavors and balances the sweetness beautifully.
  • 1 cup Unsalted Butter (softened) Can use vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Sweetens your cookies and promotes browning for a nice golden edge.
  • 1/2 cup Light Brown Sugar Adds moisture and a subtle caramel flavor.
  • 1 large Egg Binds the ingredients together.
  • 1 teaspoon Vanilla Extract Adds delightful depth to the flavor profile.
  • 1 cup Semi-Sweet Chocolate Chips Swap for dark chocolate chunks if preferred.
  • 1 cup Mini Marshmallows Consider using marshmallow fluff for extra fluffiness.
Optional Add-Ins
  • 1 teaspoon Peppermint Extract For a festive twist.
  • 1/2 cup Crushed Candy Canes Perfect for holiday cookies.
  • 1/2 cup Toasted Nuts (e.g., pecans or walnuts) Incorporate for added texture if desired.

Equipment

  • mixing bowls
  • Electric Mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar using an electric mixer for about 2-3 minutes.
  4. Add the egg and vanilla extract to the butter-sugar mixture, mixing on low speed until thoroughly combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the chocolate chips using a spatula or wooden spoon.
  7. Carefully fold in the mini marshmallows and optional marshmallow fluff, ensuring they are evenly distributed.
  8. Using a cookie scoop, place dough balls onto the prepared baking sheets, leaving 2 inches of space between each scoop.
  9. Bake for 8-10 minutes, until the edges are set but the centers look soft and slightly underbaked.
  10. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 1mg

Notes

Chill your cookie dough for about 30 minutes before baking to prevent spreading. Store cookies in an airtight container, adding a slice of bread to keep them fresh.

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