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Chocolate Marshmallow Cookies Recipe

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4 from 15 reviews

Indulge in the deliciously rich and soft Chocolate Marshmallow Cookies featuring a fudgy cocoa base and gooey mini marshmallow centers. These cookies combine the perfect balance of chocolatey flavor with a light sweetness from brown and white sugars, enhanced by a crunchy sugar topping. With a simple preparation and quick baking time, they’re an ideal treat for any occasion that satisfies your sweet tooth and marshmallow cravings.

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 (bicarb 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

Additional Ingredients

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

Instructions

  1. Prepare the butter: Melt the unsalted butter and allow it to cool slightly. This ensures it doesn't cook the eggs when combined later in the batter.
  2. Preheat the oven: Set your oven to 180°C (350°F) or 160°C fan-forced. Line two large baking trays with baking paper to prevent sticking.
  3. Mix dry ingredients: In a medium bowl, whisk together the plain flour, dutch processed cocoa powder, baking soda, and salt until thoroughly combined.
  4. Combine butter and sugars: In a large bowl, whisk the cooled melted butter together with the light brown sugar and white granulated sugar using a balloon whisk until the mixture is smooth and well combined.
  5. Add egg and vanilla: Whisk in the large egg and vanilla extract until the batter is smooth and homogeneous, ensuring a silky base.
  6. Add dry ingredients: Gently fold the flour mixture into the wet ingredients using a spatula until just combined. Avoid over-mixing to keep the cookies tender and soft.
  7. Rest the dough: Let the cookie dough rest for 10 minutes to firm up, making it easier to shape and helping the cookies maintain structure during baking.
  8. Shape the cookies: Take about 2 tablespoons of dough and roll into a ball or use a cookie scoop. Create a small well in the center and place 6 mini marshmallows inside. Carefully pinch the edges to fully enclose the marshmallows within the dough.
  9. Roll and place on tray: Smooth the filled dough balls by gently rolling between your hands, then place them onto the prepared baking trays spaced about 2 inches apart.
  10. Add sugar topping (optional): Sprinkle a small amount of demerara sugar on top of each dough ball for added crunch and sweetness if desired.
  11. Bake the cookies: Bake in the preheated oven for 9-10 minutes until the cookies are set but still soft to the touch.
  12. Shape after baking (optional): Immediately upon removing from the oven, use a round cookie cutter slightly larger than the cookie to gently swirl around the edges. This perfects the cookie shape and slightly thickens the edges.
  13. Cool the cookies: Allow cookies to cool on the baking trays for 10-15 minutes until firm enough to transfer. Then move them to a wire rack to cool completely as they continue to firm up.
  14. Enjoy and rate: Serve your delicious Chocolate Marshmallow Cookies fresh, and don’t forget to rate the recipe to support ongoing recipe improvements.

Notes

  • Ensure the butter is cooled after melting before adding egg to prevent curdling.
  • Do not over-mix the dough once the flour is added to maintain tender texture.
  • Resting the dough helps with shaping and results in cookies holding their form better during baking.
  • Using turbinado (demerara) sugar on top adds a pleasant crunch and extra sweetness but is optional.
  • Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

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