Chocolate Marshmallow Cookies
User Reviews
5
Chocolate Marshmallow Cookies
Description
The Chocolate Marshmallow Cookies recipe features a dough made with cocoa powder, dark chocolate chunks, and mini marshmallows to create a sweet, rich cookie with gooey melted marshmallows inside. The butter and sugars are creamed to ensure a good texture, while baking soda helps leaven the dough. The cookie dough is thick and sticky, and the cookies spread noticeably while baking, so spacing is important. Once baked and cooled slightly, the cookies develop a tender center with a slight chew and pockets of soft melted marshmallow and chocolate chunks. This combination adds a playful texture contrast.
The preparation requires beating softened butter and sugars before adding egg, vanilla, and dry ingredients. Marshmallows and chocolate chunks are folded in last to avoid over-mixing. Cooling the cookies slightly on the pan before transferring prevents breakage. These cookies make a dessert or snack that showcases chocolate with a marshmallow twist.
To get the best texture and ease of handling, use room temperature butter softened for at least 1 hour or softened briefly in the microwave. Spraying the cookie scoop prevents sticking, and placing marshmallows facing up helps avoid them sticking to the pan. The recipe suggests storing cookies covered at room temperature for up to 4 days to maintain softness.
Ingredients
- ½ cup butter room temperature
- ¾ cup brown sugar tightly packed
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 cup all-purpose flour or all purpose flour, gluten free 1 to 1
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ cup dark chocolate or chocolate chips, chunks
- ¼ cup mini marshmallows
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat butter, brown sugar and granulated sugar for 1 minute or until no clumps of butter remain.
- Add in vanilla extract and egg. Mix to combine.
- Add in gluten free flour, cocoa powder and baking soda. Stir until a thick and sticky dough forms.
- Fold in chocolate chunks and mini marshmallows.
- Spray a cookie scoop or ice cream scoop with nonstick spray. Then scoop balls of dough onto lined baking pan. Keep at least 2 inches between each ball of dough since these cookies spread a lot.
- Bake for 9 to 10 minutes or until cookies are set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before transferring to a cooling rack.
Notes
- Soften butter at room temperature or briefly in the microwave for easier mixing.
- Use a nonstick spray on cookie scoop to prevent dough sticking during portioning.
- Place visible marshmallows face up to avoid sticking them to the pan bottoms.
- Bake until cookies are set in the middle but not overbaked to keep a tender texture.
- Store cookies covered at room temperature for up to 4 days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 178mg | 7% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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