Description
Delightfully rich Marshmallow Chocolate Cookies featuring a perfect balance of cocoa, chocolate chips, and gooey mini marshmallows with optional marshmallow fluff swirls, baked to soft and chewy perfection.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows
- 1/3 cup (60 g) marshmallow fluff (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure uniform distribution of leavening agents and cocoa flavor.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and packed light brown sugar until the mixture is light, fluffy, and pale, which usually takes 2–3 minutes using an electric mixer.
- Add Wet Ingredients: Incorporate the large egg and vanilla extract into the creamed butter and sugar mixture, beating until fully combined and smooth.
- Combine Dry with Wet: Gradually add the dry ingredient mixture into the wet ingredients in 2–3 batches, gently mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly through the dough using a spatula.
- Add Marshmallows and Fluff: Fold in the mini marshmallows and optional marshmallow fluff carefully to maintain the marshmallow texture and achieve swirl patterns without overmixing.
- Scoop and Bake: Using a cookie scoop or spoon, place the cookie dough onto the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 8–10 minutes, until the edges are set but centers remain soft and slightly underbaked for chewy cookies.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serve warm for gooey, fresh-baked enjoyment.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- If you prefer crunchy cookies, bake for an additional 1–2 minutes but watch carefully to avoid burning.
- Adding marshmallow fluff is optional but creates extra gooey swirls and adds moisture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive twist, consider adding toasted nuts or a sprinkle of sea salt on top before baking.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cookies, marshmallow cookies, chocolate chip cookies, gooey cookies, easy cookie recipe, baking dessert
