Chocolate Chunk Toasted Marshmallow Ginger Cookies
User Reviews
5
Chocolate Chunk Toasted Marshmallow Ginger Cookies
Description
The Chocolate Chunk Toasted Marshmallow Ginger Cookies feature a blend of dry spices including ginger, cinnamon, allspice, and baking soda for lift. Brown butter adds a nutty aroma and depth, mixed with brown sugar, egg, vanilla, and blackstrap molasses that enrich the dough. Mini marshmallows and chunks of dark chocolate are folded in, contributing soft and melty textures. Rolling the cookie dough balls in granulated sugar gives a crisp exterior. These cookies bake to a golden color with a chewy center complemented by toasted marshmallow pockets and chocolate chunks.
The spices provide a subtle warmth, enhanced by the molasses and browned butter's complexity. The combination of textures, from crisp edges to soft, chewy insides with melted marshmallows, creates an inviting cookie experience. Baking on parchment paper or silicone mats helps achieve an even bake and prevents sticking.
These cookies pair well with a glass of milk or warm tea, especially in cooler months when their spiced flavor shines. They work nicely as dessert treats or for sharing at gatherings.
Allow the brown butter to cool before mixing to prevent cooking the egg. Use mini marshmallows to ensure even distribution throughout the dough. Adjust spice quantities to taste. For a variation, dark milk chocolate chunks can be used if preferred.
Ingredients
- Dry Ingredients:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt
- Wet Ingredients:
- ¾ cup salted butter 12 tablespoons (1 ½ sticks
- 1 cup brown sugar packed, dark or light
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup blackstrap molasses
- Mix-ins:
- 1 cup mini marshmallows
- 2 dark chocolate 3 ounce bars, chopped into chunks; 60 or 70% preferred; milk chocolate also possible
- For rolling:
- ⅓ cup granulated sugar for rolling
Instructions
- Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside.
- Make your brown butter: add butter to a saucepan and place over medium high heat. The butter will begin to melt, crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. Right after the butter foams, it will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer or in the bowl of a stand mixer, beat the cooled brown butter and brown sugar until well combined, 1 minute. Next, add in the egg, vanilla, and molasses until mix on medium speed until smooth and creamy, 1 minute. (NOTE: Make sure your egg is at room temp before using – simply place in a bowl of warm water for 1-2 minutes.)
- Add the dry ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients and mix on medium low-speed just until combined. Add in the mini marshmallows and dark chocolate chunks and mix on low speed until just incorporated into the dough, or alternatively, mix in with a wooden spoon. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While your dough chills, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add sugar for rolling into a medium bowl then set aside.
- After the dough has chilled, use a medium cookie scoop to grab 2 tablespoonfuls of dough then place each ball in the bowl of sugar and roll until well coated. Place dough balls on the prepared pan at least 2 inches apart and bake for 10 to 12 minutes. It’s best to underbake these just a bit, so 10 to 11 minutes is usually perfect.
- Remove from the oven and cool the cookies on sheets for about 5 to 10 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. We love these with a cup of coffee! Makes about 20-22 cookies.
Notes
- Cool the brown butter completely before adding it to the egg to avoid scrambling.
- Use mini marshmallows to ensure they distribute evenly and toast nicely in the cookies.
- Rolling in granulated sugar adds a slight crunch to the cookie exterior.
- Make sure to measure spices accurately for balanced flavor.
- The blackstrap molasses deepens the flavor but can be replaced with regular molasses.
User Reviews
Overall Rating
5
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