Chocolate Marshmallow Cookies Recipe
Chocolate and marshmallows – a match made in dessert heaven! If you’re a fan of ooey-gooey marshmallows and rich chocolate, these Chocolate Marshmallow Cookies will soon become your go-to treat. They’re soft, fudgy, and easy to make, making them perfect for any occasion. Whether you’re a baking enthusiast or just starting your baking journey, this recipe is designed with you in mind.
In this blog post, I’ll guide you through each step with clear, easy-to-follow instructions and plenty of tips to ensure you nail it on the first try. Let’s dive into the details and turn your kitchen into a cookie haven!
Why You’ll Love These Chocolate Marshmallow Cookies
Before we jump into the recipe, let’s explore why these cookies are special. Here’s what you can expect:
- Fudgy and chewy texture: These cookies have a soft, brownie-like interior that chocolate lovers will swoon over.
- Gooey marshmallow center: The marshmallow melts beautifully inside the cookie, adding that gooey, stretchy texture.
- Simple ingredients: You likely have everything you need in your pantry – no special trips to the store required.
- Quick to make: From start to finish, these cookies are ready in under 30 minutes.
- No chilling time: Unlike some cookie recipes that require you to chill the dough, you can bake these right away.
Ingredients You’ll Need
Let’s break down the simple, readily available ingredients used in this recipe.
| Ingredient | Quantity | Why It’s Important |
|---|---|---|
| Unsalted butter | 113g (½ cup) | Adds richness and helps create that fudgy texture. |
| Plain (all-purpose) flour | 165g (1 ¼ cups) | The base for the cookie dough. |
| Cocoa powder | 55g (½ cup) | Dutch-processed for a rich chocolate flavor. |
| Baking soda | ¾ tsp | Helps with spreading and creating chewy texture. |
| Salt | ½ tsp | Balances the sweetness. |
| Light brown sugar | 135g (⅔ cup) | Adds moisture and a slight caramel note. |
| White granulated sugar | 50g (¼ cup) | For sweetness and a crisp edge. |
| Large egg | 1 | Binds the ingredients and adds richness. |
| Vanilla extract | 1 tsp | Enhances the flavor of the chocolate. |
| Mini marshmallows | ¾ cup | The star of the show – gooey, stretchy centers! |
| Optional: Demerara sugar | 1 tsp | Adds a slight crunch to the tops of the cookies. |
Pro Tip: Weighing ingredients, especially for baking, ensures precision and consistency. If you don’t have kitchen scales, use the spoon-and-level method for measuring dry ingredients.
The Secret to Perfect Cookies
A lot of recipes overlook small but crucial details that can make or break your cookies. Unlike the competitor’s article, we’ll give you these key tips upfront:
- Melted butter: Make sure your butter is melted but not too hot. This allows for easy mixing while still keeping the dough manageable.
- Resting the dough: Letting the dough rest for just 10 minutes helps to solidify the butter slightly, making the dough easier to shape around the marshmallows without sticking too much.
- Fully covering the marshmallows: Seal them well to avoid marshmallow leakage during baking.
Step-by-Step Guide to Making Chocolate Marshmallow Cookies
1. Prepare Your Ingredients and Equipment
First, gather all your ingredients and equipment. Preheat your oven to 180°C (350°F) or 160°C (fan-forced). Line two large baking trays with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure to sift the cocoa powder to remove any lumps. This helps to ensure the dry ingredients are evenly mixed, which leads to consistent cookies.
3. Combine the Wet Ingredients
In a separate large bowl, mix the melted butter with both the brown sugar and white sugar. Use a whisk or electric mixer to combine these ingredients until smooth and well-blended.
Next, add the egg and vanilla extract. Mix again until the mixture is smooth and glossy. The sugars and butter should be fully incorporated by now.
4. Mix the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, folding the mixture together with a spatula. Be careful not to overmix the dough – just stir until everything is combined.
Let the dough rest for about 10 minutes. This will help the dough firm up a bit and make it easier to handle.
5. Assemble the Cookies
Take roughly 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 6 mini marshmallows in the center, then gently fold the edges of the dough over the marshmallows, enclosing them completely.
Tip: Make sure there are no gaps in the dough around the marshmallow, or else they might leak out during baking.
6. Bake the Cookies
Place the dough balls on the prepared baking trays, leaving about 2 inches of space between each cookie. Bake the cookies for 9-10 minutes. The tops should look dry, but the cookies will still be soft.
Important: Use a round cookie cutter, slightly larger than the cookies, to swirl around each cookie as soon as it comes out of the oven. This technique gives you perfectly round, thick cookies and adds a professional touch to your baking.
7. Cool and Serve
Let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely. Once they’ve cooled, the cookies will firm up and be ready to enjoy.
Common Mistakes to Avoid
While my competitor’s post highlights some useful tips, a few common mistakes that weren’t covered include:
- Overmixing the dough: Overworking the dough can lead to tough cookies. Mix just until the dry ingredients are incorporated.
- Marshmallow placement: Ensure the marshmallows are well-centered and fully enclosed, or they may melt out of the sides during baking.
- Oven temperature consistency: Ovens vary, so keep an eye on the cookies starting around 8 minutes to prevent over-baking.
Storage and Freezing Tips
Storing the Cookies
Store your Chocolate Marshmallow Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for 4-5 days. The marshmallow centers will remain soft, though the exterior might firm up slightly over time.
Freezing the Dough
If you’d like to freeze the dough, portion it out, wrap each cookie dough ball individually in plastic wrap, and store them in a freezer-safe bag. When you’re ready to bake, no need to thaw – simply bake from frozen, adding a couple of extra minutes to the baking time.
Tip: Freezing the dough balls with marshmallows inside can help preserve their shape better during baking.
Variations and Customizations
Want to add a personal touch to these cookies? Here are a few ideas:
- Double Chocolate: Mix in chocolate chips to the dough for an extra chocolatey boost.
- Nutty Addition: Add chopped nuts like pecans or walnuts for a crunchy texture.
- S’mores Cookies: Replace some of the flour with crushed graham crackers for a s’mores-inspired version.
Final Thoughts
These Chocolate Marshmallow Cookies are an absolute crowd-pleaser! With their fudgy, brownie-like texture and gooey marshmallow centers, they’re bound to become a favorite for family gatherings, parties, or even just a cozy night in.
Baking should be fun and approachable, and this recipe is designed to ensure success no matter your skill level. Whether you’re a beginner or an experienced baker, these cookies are easy to make, require no special equipment, and are sure to impress.
Try them out, and don’t forget to share your experience with me in the comments below. Happy baking!
