Imagine biting into a warm, gooey cookie that combines rich, chocolaty goodness with the delightful fluffiness of marshmallows. That is the experience you will have with these Marshmallow Chocolate Cookies. Not only do they offer a fantastic texture contrast, but the combination of flavors makes every bite a treat. Whether you’re looking to satisfy a sweet tooth or impress guests at your next gathering, these cookies are sure to be a hit.
Why We Love This Marshmallow Chocolate Cookies Recipe
This Marshmallow Chocolate Cookies recipe stands out for several reasons. First, it effortlessly balances the sweetness of chocolate with the light, chewy texture of marshmallows. Each cookie is soft and slightly chewy in the middle, while the edges provide a perfect bite. Plus, the mix of textures—crispy edges, soft centers, and melted chocolate chips—creates a delicious experience. The beauty of this recipe lies in its simplicity; it’s easy enough for beginners, yet impressive enough for experienced bakers to enjoy. It’s a versatile treat that can be made for holidays, parties, or just a cozy night in.
Ingredients about Marshmallow Chocolate Cookies
List of ingredients with measurements
- 1 ¾ cups (220 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 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
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows
- 1/3 cup (60 g) marshmallow fluff (optional)
How to Make Marshmallow Chocolate Cookies Directions
Creating your Marshmallow Chocolate Cookies is a straightforward process that you will soon master. Start by preheating your oven to 350°F (175°C). While that’s warming up, line two baking sheets with parchment paper to prevent the cookies from sticking.
Next, in a medium bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Be sure not to skip this step, as it ensures the baking soda is evenly distributed throughout the flour.
In a large bowl, take your softened butter and combine it with the granulated and light brown sugars. Use an electric mixer if you have one; beat together until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. This step is crucial for incorporating air into the dough, giving your cookies a light texture.
Once your butter and sugars have been whipped to perfection, beat in the large egg and the vanilla extract. Continue mixing until these wet ingredients are fully incorporated.
Begin adding your dry ingredients to the wet mixture in 2 to 3 batches. Stir gently with a spatula or a wooden spoon just until combined. Overmixing at this stage can lead to tough cookies, so just mix until you can no longer see dry flour.
Now, it’s time for the exciting part! Gently fold in the semi-sweet chocolate chips. They add a delectable chocolate burst in each bite. Treat your marshmallows similarly: fold in the mini marshmallows and the optional marshmallow fluff. You want to maintain some swirl patterns, so be cautious not to overmix.
Using a cookie scoop or two spoons, place dollops of your cookie dough on the prepared baking sheets. Make sure to space them about 2 inches apart to allow room for spreading during baking. Slide the trays into your preheated oven and let them bake for 8 to 10 minutes. You’re looking for edges that are set while keeping the center soft and slightly underbaked for that perfect gooey texture.
After removing them from the oven, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This allows the marshmallows to maintain their fluffy texture and adds to the overall cookie experience.
How to Serve Marshmallow Chocolate Cookies
Serving your Marshmallow Chocolate Cookies is just as delightful as making them. When ready to serve, present them on a large platter or a decorative cookie jar to entice your guests. The visually appealing layers of chocolate, soft cookie, and marshmallows will certainly catch everyone’s attention.
Consider pairing your cookies with a chilled glass of milk to offset the sweetness or a steaming cup of coffee for a delightful afternoon treat. If you’re feeling extra decadent, melt some chocolate and drizzle it over the cookies for an elegant touch.
Plan to enjoy them warm for the most indulgent experience. The marshmallows remain soft and pillowy, and the chocolate chips are melty, enhancing the flavor profile with each bite. These cookies are perfect for gatherings, holiday parties, or just a cozy evening at home with loved ones.
Expert Tips: Marshmallow Chocolate Cookies
Creating the perfect Marshmallow Chocolate Cookies comes with a few expert tips that can enhance your baking experience. First, be sure to use room temperature butter. This allows it to incorporate air more effectively during the creaming process. Softened butter also helps in mixing the sugars smoothly.
If you find yourself short on mini marshmallows, don’t worry. You can cut regular marshmallows into smaller pieces to create your version. Just keep in mind that the size may affect how evenly they melt during baking.
Don’t skip the parchment paper! It prevents sticking and helps the cookies maintain their shape. If you prefer your cookies with slightly more texture, consider chilling the dough for about 30 minutes before baking. This step can make the cookies thicker and chewy.
Lastly, for a more intense chocolate flavor, try substituting dark chocolate chips for semi-sweet ones. You can also add a pinch of espresso powder to the dry ingredients to enhance the chocolate taste without making your cookies taste like coffee.
How to Store Marshmallow Chocolate Cookies
Proper storage is key to maintaining the freshness and gooeyness of your Marshmallow Chocolate Cookies. Allow the cookies to cool completely before storing them. Leaving them warm can cause condensation, which may make them soggy.
To store, place the cookies in an airtight container lined with parchment paper. If you prefer, you can separate layers of cookies with more parchment paper to keep them from sticking together. Kept in a room temperature environment, they will stay fresh for about 4 to 5 days.
For longer storage, consider freezing your cookies. To do this, simply place individual cookies in a freezer-safe bag or airtight container. They can last for up to 3 months. When you’re ready to enjoy them, simply take them out and let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Variation of Marshmallow Chocolate Cookies
Getting creative with your Marshmallow Chocolate Cookies can lead to exciting new flavors and textures. Here are a few variations to consider.
- Nutty Addition: Incorporate chopped nuts like walnuts or pecans for a satisfying crunch that complements the softness of the cookie. Just fold in about 1/2 cup when adding your chocolate chips.
- Different Flavors: Experiment with various flavored extracts. Almond extract can add a delightful twist, while orange or mint extract can introduce a refreshing new taste. Start with 1/4 teaspoon and adjust to your preference.
- Stuffed Cookies: For a gooey surprise, stuff your cookies with a small piece of chocolate or a 1/2 teaspoon of nut butter. This creates a delightful center that melts upon biting into the cookie.
- Holiday Themes: For festive occasions, add seasonal sprinkles or colored chocolate chips to match the theme. Red and green for Christmas or pastel-colored treats for Easter can really enhance the visual appeal.
- Gluten-Free Options: If you need a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check if the blend contains xanthan gum, as this can affect the texture.
FAQ
What are Marshmallow Chocolate Cookies?
Marshmallow Chocolate Cookies are soft, chewy cookies enriched with cocoa powder and filled with chocolate chips and fluffy mini marshmallows.
How long do Marshmallow Chocolate Cookies last?
When stored properly in an airtight container, they can last up to 4 to 5 days at room temperature or can be frozen for up to 3 months.
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can cut regular marshmallows into smaller pieces if you don’t have mini ones. This consistency will still work well in the cookies.
What’s the best way to store Marshmallow Chocolate Cookies?
Allow the cookies to cool completely, then store them in an airtight container with parchment paper for about 4 to 5 days or freeze them for longer storage.
Can I modify the ingredients in this Marshmallow Chocolate Cookies recipe?
Absolutely! You can add nuts, use different flavored extracts, or even substitute ingredients to create variations like gluten-free versions or stuffed cookies.
Now, you’re equipped with all the knowledge to create and enjoy these delightful Marshmallow Chocolate Cookies. Happy baking!
Marshmallow Chocolate Cookies
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins
- ½ cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ⅓ cup marshmallow fluff (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mixing Wet Ingredients
- In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
Combining Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips, mini marshmallows, and optional marshmallow fluff gently.
Baking
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8 to 10 minutes, until edges are set and the center is soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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