Marshmallow Chocolate Cookies
Enjoy the perfect balance of chocolatey goodness and fluffy marshmallows in these irresistible cookies, perfect for any occasion.
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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Notes
For best results, use room temperature butter. To store, keep cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months. Consider using nuts for added crunch or experimenting with flavored extracts.