Chocolate Marshmallow Cookies are a delightful twist on the classic cookie, combining the rich, comforting flavors of chocolate and marshmallows into a single, irresistible treat. These cookies start with a buttery base, enriched with both granulated and brown sugars to create a tender, chewy texture with just the right amount of sweetness. The dough is enhanced with semi-sweet chocolate chips that melt slightly during baking, creating pockets of gooey chocolate in every bite.
What sets these cookies apart is the addition of mini marshmallows, which are pressed into the tops of the dough before baking. As the cookies bake, the marshmallows become soft and slightly toasted, adding a delightful chewiness and a subtle caramelized flavor that pairs perfectly with the chocolate. The contrast between the crispy edges and the soft, marshmallow-filled centers makes these cookies a true indulgence.
Ideal for sharing with friends and family, Chocolate Marshmallow Cookies are perfect for any occasion, whether it’s a casual afternoon treat or a special dessert for a festive gathering. The combination of chocolate and marshmallow is always a crowd-pleaser, making these cookies a go-to choice for satisfying your sweet tooth.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips until evenly distributed.
- Scoop Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Add Marshmallows: Gently press a few mini marshmallows into the top of each cookie dough ball.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still be soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Soft Butter: Make sure your butter is softened to room temperature for easy creaming.
- Chill Dough: If the dough is too soft or sticky, chill it in the refrigerator for about 30 minutes before baking.
- Avoid Overbaking: To keep the marshmallows soft and gooey, avoid overbaking. The cookies should be slightly underdone in the center when you remove them from the oven.
- Storage: Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.
Enjoy your delicious, gooey Chocolate Marshmallow Cookies!
