Print

Chocolate Marshmallow Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 67 reviews

These rich and fudgy Chocolate Marshmallow Cookies feature a tender cocoa-flavored dough encasing gooey mini marshmallows. Baked to perfection and optionally topped with a sprinkle of crunchy demerara sugar, these cookies are a delightful treat that combine chocolatey goodness with melty marshmallow centers. Perfect for any occasion, they promise both softness and a slight crunch with every bite.

Ingredients

Dry Ingredients

  • 165 g plain (all purpose) flour (1 ¼ cups / 5.8oz)
  • 55 g dutch processed cocoa powder (½ cup / 2oz)
  • ¾ teaspoon baking soda (bicarbonate soda)
  • ½ teaspoon salt

Wet Ingredients

  • 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
  • ⅔ cup light brown sugar (135g / 4.8oz)
  • ¼ cup white granulated sugar (50g / 1.8oz)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Other Ingredients

  • ¾ cup mini marshmallows
  • 1 teaspoon demerara sugar or turbinado sugar (optional)

Instructions

  1. Melt the Butter: Melt the unsalted butter and set it aside to cool to prevent cooking the eggs or affecting the dough texture.
  2. Preheat Oven and Prepare Trays: Preheat the oven to 180°C (350°F) or 160°C fan forced. Line two large baking trays with baking paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch processed cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
  4. Combine Sugars and Butter: In a large mixing bowl, add the light brown sugar and white granulated sugar to the cooled melted butter. Whisk using a balloon whisk until fully combined and smooth.
  5. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the sugar and butter mixture, whisking until smooth and uniform.
  6. Add Flour Mixture: Add the dry ingredients to the wet ingredients, folding them together gently with a spatula just until combined to avoid overmixing.
  7. Rest the Dough: Allow the dough to sit for 10 minutes. This resting time makes the dough easier to handle and helps the cookies retain their shape during baking.
  8. Shape Cookies and Add Marshmallows: Take approximately 2 tablespoons of dough and roll into a ball or use a cookie scoop. Create a dent in the center and add 6 mini marshmallows. Carefully pinch the edges of the dough over the marshmallows to fully enclose them.
  9. Form Cookie Balls: Lightly roll the enclosed dough ball between your hands to create a smooth, round shape. Place the cookies on the prepared baking trays, spacing them about 2 inches apart to allow for expansion.
  10. Optional Sugar Sprinkle: Sprinkle a little demerara or turbinado sugar on top of each cookie for added texture and sweetness if desired.
  11. Bake the Cookies: Bake in the preheated oven for 9 to 10 minutes until set but still soft.
  12. Shape Perfect Rounds: Immediately after removing from the oven, use a round cookie cutter slightly larger than the cookies to gently swirl around each one. This will give them a perfect round shape and slightly thicken their texture.
  13. Cool on Tray: Allow the cookies to cool on the baking trays for 10 to 15 minutes until firm enough to move without breaking.
  14. Finish Cooling: Transfer the cookies to a wire rack to cool completely. The cookies will firm up as they cool, ensuring they are easy to handle and have the ideal texture.
  15. Enjoy and Rate: Serve and enjoy these decadent cookies, and consider rating the recipe to help others discover this delicious treat.

Notes

  • Allowing the dough to rest before shaping helps the cookies keep their shape during baking.
  • Enclosing the marshmallows inside the dough ensures they stay gooey and do not burn on top.
  • Demerara sugar topping is optional but adds a lovely crunch and sweetness contrast.
  • Cookies are best stored in an airtight container to maintain freshness and gooey marshmallow centers.
  • The swirl with a cookie cutter right after baking is a clever trick for neat, professional-looking cookies.

Find it online: https://justsosavory.com/chocolate-marshmallow-cookies-recipe/