Chocolate Marshmallow Cookies
These chocolate marshmallow cookies combine rich cocoa with gooey, melted mini marshmallows for the perfect chewy treat. Easy to make and ready in under 30 minutes of active time, they're a fun dessert option for any occasion.
Servings: 24
Calories: 161kcal
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ¼ cup dark dutch processed cocoa
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows frozen
- ½ cup semi-sweet chocolate chips
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- To a medium bowl whisk together the all-purpose flour, dark dutch processed cocoa, cornstarch, baking soda and salt. Set aside.
- In a large mixing bowl, beat together, using a handheld mixer on medium speed, the butter, light brown sugar and granulated sugar for 30 seconds - 1 minute or until light and fluffy.
- Add the egg, egg yolk and vanilla extract and beat again until the mixture is smooth.
- Add the flour mixture to the bowl of wet ingredients and mix on low just until all the flour is fully incorporated and the cookie dough is evenly mixed. The dough will be very thick.
- Fold the frozen mini marshmallows and semi-sweet chocolate chips into the chocolate cookie dough until evenly distributed.
- Using a cookie scoop, scoop out a 2 - 2 ½ tablespoon sized dough ball and gently roll it in the palm of your hand to form a rough dough ball. Place the chocolate marshmallow cookie dough ball onto one of the prepared baking sheets. Repeat until all the dough balls have been rolled and placed onto the baking sheet. Try to keep the marshmallows on the top of the rolled dough balls and not on the bottom. This will help to keep the melted marshmallows from oozing out the sides, and bottom, of the baked cookies.
- Place the sheet of rolled cookie dough balls into the refrigerator to chill for a minimum of 2 hours, or up to overnight.
- Preheat oven to 350* F. Line a second large baking sheet with parchment paper.
- Place 8-10 chilled chocolate marshmallow cookie dough balls onto the prepared baking sheet, 2 inches apart, and bake for 11-13 minutes or until the center of the cookies are set and the marshmallows are melted.
- Allow the cookies to cool on the baking sheet for 5-8 minutes before transferring them to a wire cooling rack to cool completely.
- Once the baked cookies have been transferred to a cooling rack, you can finish baking the remaining cookie dough balls in batches until all the cookies are baked.
Notes
- Try to make sure, when forming your dough balls, that you do not have marshmallows exposed on the underside, or sides, of the dough ball. The marshmallows that are not covered with chocolate cookie dough will ooze out and cause the cookies to be misshapen. If this does happen, you can use a round metal cookie cutter, or the edge of a butter knife, to push the melted marshmallows back closer to the cookie to give your cookie a more uniform shape.
- You can substitute natural cocoa powder for the dark dutch processed cocoa in this recipe however, you will need to note that the flavor of the chocolate cookie will be milder and lighter and color from the natural cocoa.
- Do not use hot chocolate cocoa powder in this recipe as it has added ingredients that will alter the outcome of the final cookie recipe.
- Freezing the bag of mini marshmallows before adding them into the cookie dough will help to keep the marshmallows from being broken apart when mixed into the thick batter.
Nutrition
Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 78mg | Potassium: 61mg | Fiber: 1g | Sugar: 11g | Vitamin A: 200IU | Calcium: 15mg | Iron: 1mg