Marshmallow Stuffed Chocolate Cookies Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
30 cookies
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Calories
153 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Marshmallow Stuffed Chocolate Cookies Recipe
Description
The recipe starts by creaming room-temperature butter and sugar until fluffy, then adding eggs and vanilla for moisture and flavor. Cocoa powder, baking soda, salt, and flour mix into the wet ingredients to form a chocolate cookie dough. Shaping the dough around mini marshmallows ensures a lava-like melting center once baked.
Cookies are rolled in granulated sugar before baking at 400°F for 8-10 minutes, creating a slightly crisp outside that contrasts with the soft interior. The marshmallows become gooey and occasionally peek through the tops of the cookies as they bake.
These cookies can be stored at room temperature for a short time or refrigerated and frozen for longer shelf life, maintaining their texture and flavor when properly stored.
Ingredients
- 1 cup granulated sugar
- 1 cup butter room temperature (2 sticks, unsalted
- 2 egg room temperature, large
- 1 teaspoon vanilla extract pure
- ⅔ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2½ cups all-purpose flour
- 180 mini marshmallows (¼ of a 10-ounce bag or 30 regular sized marshmallows)
Optional
- ½ cup granulated sugar for rolling the dough in
Instructions
- Preheat oven to 400°F. Prepare a cookie sheet with a nonstick spray.
- In a large bowl, using a hand mixer, beat the sugar and butter together until light and fluffy, about 2 minutes.
- Add the eggs and vanilla; mix until combined.
- In another bowl, whisk together the cocoa powder, baking soda, salt, and flour.
- Add the flour mixture into the wet ingredients and mix until well combined.
- Using a medium-sized cookie scoop (about 1½ inches in diameter) or a heaping tablespoon amount, scoop a ball of dough, flatten the dough in your hand to the size of your palm, push the marshmallows into the center, roll up the edges, and form a ball.
- Roll the ball of dough in the ½ cup of granulated sugar and place on a cookie sheet 2 inches apart.
- Bake for 8-10 minutes, until you start to see the marshmallows poking through the top of the cookie. Allow the cookies to cool for 5 minutes before removing. Cool on a cooling rack or a sheet of parchment paper.
Notes
- Store cookies at room temperature for up to 2 days in an airtight container.
- Refrigerate cookies to extend freshness for up to 4 days.
- Freeze cookies for up to 1 month to maintain their texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 123mg | 5% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 205IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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