When I first made these Marshmallow Chocolate Cookies, I had no idea they’d quickly become one of our family’s favorite treats. It was a cozy evening in late autumn, and I was craving something warm and comforting, but without all the fuss. I rummaged through my pantry and gathered some of the simplest ingredients: butter, sugar, eggs, and, of course, chocolate. But when I saw a bag of marshmallows, I knew I had to do something special.
I decided to experiment and, to my surprise, the result was nothing short of magical. These cookies turned out to be the perfect combination of chocolatey decadence and gooey marshmallow goodness. The marshmallows melt perfectly into the rich chocolate dough, creating a gooey center and soft, chewy texture that makes each bite irresistible.
The best part? These cookies are a crowd-pleaser! The first time I shared them, even my husband, who’s usually not the biggest dessert fan, couldn’t stop reaching for more. Our kids, too, gobbled them up, with our youngest even asking for seconds. And the aroma that filled the house while they were baking? Pure bliss. From that moment on, these cookies have become my go-to for family gatherings, picnics, and cozy nights in.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Serving Size: 1 cookie
- Number of Servings: 24 cookies
Ingredients for Marshmallow Chocolate Cookies
Here’s what you’ll need to create these heavenly marshmallow chocolate cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 12 large marshmallows, halved
Instructions: How to Make Marshmallow Chocolate Cookies
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer or a hand whisk to beat the ingredients until the mixture is light, fluffy, and well combined. This step is key for getting a soft, chewy cookie texture.
Step 2: Add Eggs and Vanilla
Next, add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and mix until smooth. The dough should begin to come together, and at this point, you’ll start to notice that heavenly aroma!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures the cocoa is evenly distributed throughout the dough. Gradually add this dry mixture into the wet ingredients, mixing until combined. The dough will be thick and slightly sticky—perfect for shaping into cookies!
Step 4: Add Chocolate Chips
Now, stir in the semisweet chocolate chips. These will add extra pockets of melty chocolate to each cookie, creating an even more indulgent treat. Mix until the chocolate chips are evenly distributed throughout the dough.
Step 5: Shape the Dough
Using a cookie scoop or a tablespoon, scoop the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart. The dough will spread a little as it bakes, so be sure to leave enough room between each ball.
Step 6: Bake the Cookies
Bake the cookies in the preheated oven for about 8 minutes. The edges should be set, but the centers should still look slightly soft. This is key to achieving that chewy texture.
Step 7: Add Marshmallows
Once the cookies have baked for 8 minutes, remove them from the oven and quickly press half of a marshmallow (cut side down) into the center of each cookie. You can use mini marshmallows too, but the large ones provide a better “puff.” Return the cookies to the oven and bake for an additional 2–3 minutes, just until the marshmallows have softened and started to puff up.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The marshmallows will be soft and sticky, so be sure to let them set before you bite into them.
Tips for Perfect Cookies
- Use Room Temperature Ingredients: Be sure your butter is softened to room temperature. This ensures it creams well with the sugar and gives you that perfect soft, chewy texture.
- Don’t Overbake: Keep a close eye on the cookies as they bake. They should look slightly underbaked when you take them out of the oven. The marshmallows will continue to cook as they cool.
- Add Extra Flavor: For a fun twist, try adding 1/2 cup of crushed graham crackers to the dough for a s’mores flavor or a pinch of cinnamon for a cozy, warming touch.
- Chill the Dough: If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking. This will help prevent them from spreading too much in the oven.
Why You’ll Love These Marshmallow Chocolate Cookies
What makes these Marshmallow Chocolate Cookies so irresistible is their texture. The chocolate dough is dense and fudgy, while the marshmallow adds a perfect balance of gooey softness. Each bite is a little bit of heaven with the warm, melted chocolate chips and the chewy marshmallow on top.
The best part? These cookies are quick and easy to make, requiring just a handful of ingredients. Whether you’re baking for a family gathering, a casual picnic, or simply because you’re craving something sweet, these cookies are sure to satisfy.
Even though these cookies are incredibly easy to make, they’ll definitely impress anyone who tastes them. They look and taste like you spent hours perfecting them. They’re also an excellent choice for holiday cookie swaps or even as a sweet gift for friends and family.
Frequently Asked Questions (FAQs)
Can I use mini marshmallows instead of regular-sized marshmallows?
Yes, you can! Mini marshmallows work just as well, but I recommend using a few more to make sure each cookie gets that gooey marshmallow center. If you’re using mini marshmallows, place a few in the center of each cookie instead of just one large marshmallow.
Can I freeze the dough ahead of time?
Absolutely! You can scoop the dough into balls and place them on a baking sheet. Freeze them for 30 minutes, then transfer them to a freezer bag or airtight container. When you’re ready to bake, simply add an extra minute or two to the baking time, and you’ll have fresh cookies in no time!
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just make sure to let them cool completely before freezing, and store them in a freezer-safe bag or container.
Can I add nuts or other toppings to these cookies?
Yes! You can customize the cookies by adding chopped nuts like walnuts, pecans, or almonds to the dough. They’ll add a nice crunch and a little extra flavor. You could also sprinkle the tops with a bit of sea salt for a sweet and salty combination.
Why are these cookies so chewy?
The combination of butter, brown sugar, and the underbaking technique helps to create a chewy texture. The brown sugar adds moisture, while the marshmallow gives each bite a soft, gooey consistency. The key is to remove the cookies from the oven when they still look slightly soft in the center.
Conclusion
These Marshmallow Chocolate Cookies are a true game-changer in the world of cookies. They’re the perfect balance of chocolate, marshmallow, and just the right amount of sweetness. Whether you’re baking for your family, friends, or simply indulging in a well-deserved treat, these cookies will bring smiles to everyone’s face. They’re easy to make, require minimal ingredients, and taste absolutely delicious!
So next time you’re craving a sweet, gooey treat, remember these marshmallow chocolate cookies. Trust me, one bite is all it takes to fall in love with their irresistible charm. Happy baking!