Chocolate Marshmallow Cookies
Indulge in the rich taste of chocolate combined with fluffy marshmallows in these easy-to-make cookies, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder Use high-quality for best flavor
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Must be at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips Use high-quality for best flavor
- 1 cup mini marshmallows
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
Mixing
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and mini marshmallows gently with a spatula.
Baking
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers appear slightly soft.
- Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a cooling rack.
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Notes
For chewier cookies, avoid overbaking. Store in an airtight container with a piece of bread to maintain softness. They can be frozen for up to three months.