Chocolate Marshmallow Cookies are like a cozy hug from your oven. Imagine warm, gooey chocolate melting in your mouth, complemented by delightful marshmallows that practically dance on your taste buds. chocolate thumbprint cookies The moment you take a bite, you’re transported to a world where dessert reigns supreme, and nobody can resist that deliciously sweet aroma wafting through the kitchen.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What can I substitute for eggs in chocolate marshmallow cookies?
- How do I prevent my cookies from spreading too much?
- Can I freeze chocolate marshmallow cookies?
- 📖 Recipe Card
I remember the first time I made these cookies. It was a rainy Saturday afternoon, and my friend accidentally spilled a bag of marshmallows all over my kitchen floor. Instead of panicking, I saw a golden opportunity! The result? A batch of Chocolate Marshmallow Cookies that turned our gloomy day into a joy-filled treat. chocolate covered Oreo cookies Whether it’s for a cozy movie night or an impromptu get-together with friends, these cookies are bound to steal the show!
Why You'll Love This Recipe
- These Chocolate Marshmallow Cookies are super easy to whip up, making them perfect for any occasion
- Every bite is a delightful explosion of chocolatey goodness and soft marshmallow fluff
- Their visual appeal will make your dessert table shine with a glossy finish and puffy tops
- They are versatile enough to customize with nuts or different chocolates based on your preferences
I still chuckle when I think about my friends’ faces when they first tasted these cookies – pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is your sturdy base; it gives the cookies structure while keeping them soft.
- Cocoa Powder: Use unsweetened cocoa powder for that rich chocolate flavor without added sugar.
- Baking Soda: A pinch of this helps your cookies rise beautifully and become fluffy.
- Salt: Just a sprinkle enhances all the flavors; don’t skip it!
- Unsalted Butter: Use room temperature butter for easy blending; it adds moistness and richness.
- Granulated Sugar: This sweetens the deal; feel free to reduce if you prefer less sweetness.
- Brown Sugar: The molasses in brown sugar brings depth and chewiness to your cookies.
- Eggs: They bind everything together; large eggs work best in this recipe.
- Vanilla Extract: A splash of vanilla adds warmth and enhances the chocolate flavor.
- Chocolate Chips: Semi-sweet chips provide bursts of chocolate in every bite; choose your favorite kind!
- Mini Marshmallows: These little puffs melt into pockets of gooey goodness within each cookie!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking throughout so that all those flavors meld perfectly.
Mix Dry Ingredients: In one bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. This blend sets the foundation for our cookie magic.
Cream Butter and Sugars: In another bowl, cream together room-temperature butter, granulated sugar, and brown sugar until light and fluffy—about 3-4 minutes will do the trick.
Add Eggs and Vanilla: Beat in eggs one at a time along with vanilla extract until everything is smooth. You’ll notice an enticing aroma filling your kitchen!
Combine Mixtures Together: Gradually add the dry ingredient mix to the wet mixture. Stir until just combined; be careful not to overmix or you’ll end up with tough cookies.
Add Chocolate Chips and Marshmallows: Fold in those glorious chocolate chips and mini marshmallows gently. Think of it as tucking them in for their cookie nap!
Scoop ’em Out!: Using a cookie scoop or tablespoon, drop dough onto lined baking sheets about 2 inches apart. Don’t be shy; let them spread out a bit!
Bake Until Perfectly Softened!: Bake for 10-12 minutes or until edges look set but centers remain soft—trust me; they’ll firm up as they cool!
Let these beauties cool on the tray for a few minutes before transferring them to wire racks. Enjoy their warm charm while sipping on milk or coffee!
Creating Chocolate Marshmallow Cookies is not just about following steps; it’s about embracing the process! The laughter shared with loved ones while sampling warm cookies straight from the oven is what makes this recipe truly special. festive peppermint swirl cookies peppermint hot chocolate cookies Enjoy every gooey bite! For more inspiration, check out this Irresistible Double Chocolate Cookies recipe.
You Must Know
- Chocolate marshmallow cookies are a delightful treat that combines rich chocolate with fluffy marshmallow goodness
- They make for an excellent dessert for any occasion, and the smell of them baking will have everyone drooling
- Keep some on hand for unexpected guests or as a pick-me-up after a long day
Perfecting the Cooking Process
To achieve cookie perfection, mix dry ingredients first, then cream butter and sugar before adding eggs. This order ensures even mixing and prevents clumping.
Add Your Touch
Get creative by substituting dark chocolate chips for milk chocolate or adding nuts and dried fruits to enhance flavor and texture.
Storing & Reheating
Store cookies in an airtight container at room temperature for up to five days. For reheating, pop them in the microwave for 10 seconds to restore softness.
Chef's Helpful Tips
- When making chocolate marshmallow cookies, use room temperature ingredients for better mixing
- Always chop your chocolate chunks evenly to ensure they melt uniformly
- Lastly, don’t skip chilling the dough; it helps develop flavor and keeps your cookies from spreading too much!
I remember the first time I made these cookies; my friends couldn’t stop raving about them. One declared them “life-changing,” which was a bit dramatic but flattering nonetheless!
FAQ
What can I substitute for eggs in chocolate marshmallow cookies?
For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.
You can use flaxseed meal or applesauce as egg substitutes in this recipe.
How do I prevent my cookies from spreading too much?
Chill your dough for at least 30 minutes before baking to help maintain shape.
Can I freeze chocolate marshmallow cookies?
Yes, you can freeze baked cookies in an airtight container for up to three months.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Chocolate Marshmallow Cookies
- Total Time: 27 minutes
- Yield: Approximately 12 cookies 1x
Description
Savor the ultimate comfort treat with these Chocolate Marshmallow Cookies! Each bite delivers a delightful explosion of rich chocolate flavor paired with melty marshmallows, making them perfect for any occasion. Whether you’re hosting a movie night or enjoying a cozy evening at home, these cookies are sure to be a hit. Get ready for ooey-gooey goodness that will have everyone coming back for more!
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter with granulated and brown sugars until light and fluffy.
- Beat in the egg and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture; stir until just combined.
- Fold in chocolate chips and mini marshmallows gently.
- Scoop dough onto lined baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers stay soft; cool on racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
