Description
Chewy chocolate cookies are topped with a marshmallow and melted chocolate to make these delightfully irresistible Chocolate Marshmallow Cookies. They’re quick and easy to make and the combination of chewy cookies, gooey marshmallows, and rich chocolate is always a hit!
Ingredients
- 1 1/4 cups plus 2 tbsp (191g) all-purpose flour (measured correctly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 10 full-sized marshmallows, cut in half
- 7 oz melting chocolate
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and mix until well combined. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined. Do not over mix.
- Scoop 1 1/2 tbsp (25g) sized balls. Place the cookie dough balls on the lined cookie sheet. Bake for 5-6 minutes, or until the edges are just set, but they don’t look fully baked. They will still be a touch glossy and rounded. Open the oven and carefully add half a marshmallow on top of each cookie, working quickly.
- Bake for 2-3 more minutes or until the marshmallows are soft and just before the cookies begin to brown. The cookies should look flatter and baked.
- Remove from the oven and press marshmallow down slightly. Let cool for 3-4 minutes, then remove to a cooling rack to finish cooling.
- After the cookies have cooled, add the chocolate to a microwave-safe bowl and heat in 10-15 second increments, stirring well between each, until fully melted.
- Spoon about a tablespoon of chocolate onto each cookie and spread so that the marshmallow is fully covered. Allow to cool completely, then serve.
- Store leftovers in an air-tight container. Cookies are best if eaten within 4-5 days.
Notes
- Marshmallows – The recipe uses half a full-sized marshmallow, but if you’d like more marshmallow, you can use a whole one. I tested both ways and they both work well.
- Melting chocolate – I used Ghirardelli melting chocolate, but another brand or a baking bar will also work.
- Storage – Leftover chocolate and marshmallow cookies can be stored in an airtight container for 4-5 days.
- Freeze – Place the cooled cookies on a baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly bag or container. Freeze them for up to 3 months. Thaw in the fridge or on the counter before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 14.7 g
- Sodium: 84.9 mg
- Fat: 8.8 g
- Carbohydrates: 23.2 g
- Protein: 2.3 g
- Cholesterol: 30.7 mg
