Chocolate Marshmallow Cookies are a delightful treat that brings together the rich, velvety taste of chocolate and the fluffy sweetness of marshmallows in every bite. As a lover of all things sweet, I can confidently say that these cookies are not just a dessert; they are a nostalgic journey back to childhood, where every bite felt like a warm hug. Originating from classic American baking traditions, these cookies have become a beloved favorite in many households, often enjoyed during family gatherings or cozy evenings at home.
What makes Chocolate Marshmallow Cookies so irresistible is their perfect balance of flavors and textures. The soft, chewy cookie base pairs beautifully with the gooey marshmallow center, creating a delightful contrast that keeps you coming back for more. Plus, they are incredibly easy to make, making them a go-to recipe for both novice bakers and seasoned pros alike. Whether you’re looking to impress guests or simply satisfy your sweet tooth, these cookies are sure to become a staple in your baking repertoire.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (optional)
Preparing the Dough
Let’s get started on these delicious Chocolate Marshmallow Cookies! First, I like to gather all my ingredients and tools. You’ll need a large mixing bowl, a whisk, a spatula, and a baking sheet lined with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. I usually use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This is where the magic starts to happen, and your kitchen will smell amazing!
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step is crucial as it ensures that the dry ingredients are well combined and helps prevent clumping in the dough.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; we want our cookies to be soft and chewy!
- Fold in the semi-sweet chocolate chips and mini marshmallows using a spatula. If you’re adding nuts, now is the time to fold them in as well. I love the crunch they add, but it’s totally optional!
Chilling the Dough
Chilling the dough is an important step that helps the cookies maintain their shape while baking. Here’s how to do it:
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes. If you have the time, chilling it for up to 2 hours can enhance the flavors even more!
Baking the Cookies
Now that our dough is chilled and ready, it’s time to bake these cookies!
- Preheat your oven to 350°F (175°C). This is a crucial step, as a properly preheated oven ensures even baking.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. I like to flatten them slightly with the back of a spoon for a more even bake.
- Bake in the preheated oven for 10-12 minutes. The cookies will look slightly underbaked in the center, but they will continue to cook on the baking sheet after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is essential to ensure they don’t fall apart!
Assembling and Serving
Now that your cookies are baked and cooled, it’s time to enjoy them!
- If you want to take these cookies to the next level, consider drizzling some melted chocolate over the top. Just melt some chocolate chips in the microwave in 30-second intervals, stirring in between until smooth, and then drizzle over the cookies.
- Serve the cookies warm with a glass of milk or your favorite beverage. They are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to a week.
- If you want to freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Conclusion:
In summary, these Chocolate Marshmallow Cookies are an absolute must-try for anyone who loves a delightful combination of rich chocolate and fluffy marshmallow. The way the gooey marshmallow melts into the warm cookie creates a heavenly treat that is perfect for any occasion, whether it’s a cozy night in or a festive gathering with friends and family. For serving suggestions, I recommend pairing these cookies with a tall glass of cold milk or a warm cup of hot cocoa for the ultimate indulgence. You can also get creative with variations by adding nuts, drizzling caramel on top, or even incorporating different types of chocolate, like white or dark chocolate chips, to suit your taste. I truly encourage you to give this recipe a try and experience the joy of baking these Chocolate Marshmallow Cookies yourself. Once you do, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creations. Happy baking, and enjoy every gooey, chocolatey bite! Print
Chocolate Marshmallow Cookies: The Ultimate Recipe for a Sweet Treat
- Total Time: 60 minutes
- Yield: 24 cookies 1x
Description
Enjoy these rich and chewy Chocolate Marshmallow Cookies, filled with semi-sweet chocolate chips and fluffy mini marshmallows. Perfect for satisfying your sweet cravings, these cookies are a delightful treat for any occasion!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the semi-sweet chocolate chips and mini marshmallows using a spatula. If desired, fold in the chopped nuts.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 350°F (175°C).
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes. The cookies will look slightly underbaked in the center.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- For an extra touch, drizzle melted chocolate over the cooled cookies.
- Serve warm with a glass of milk or your favorite beverage. Store leftovers in an airtight container at room temperature for up to a week.
- To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
Notes
- For a richer flavor, consider using dark chocolate chips.
- Feel free to customize with your favorite mix-ins, such as dried fruit or different types of nuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
