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Best Marshmallow Chocolate Cookies – Gooey, Soft Recipe

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Get ready for a dessert experience with these incredible Marshmallow Chocolate Cookies! With a rich, chewy chocolate cookie and a gooey marshmallow center, they are the ultimate comfort food.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips (optional)
  • 1 cup chopped dark chocolate (optional)
  • 1 1/2 cups mini marshmallows

Instructions

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until light, fluffy, and pale in color, about 2-3 minutes.
  3. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture is smooth and creamy.
  4. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until there are no lumps.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in your chosen chocolate chips or chunks by hand with a spatula.
  7. For best results, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
  8. Drop rounded tablespoons or use a 1.5-inch cookie scoop to place dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 8-9 minutes, until the edges are set but the centers look soft.
  10. Carefully remove the baking sheets from the oven and quickly place 3-4 mini marshmallows on top of each partially baked cookie, gently pressing them down.
  11. Return the cookies to the oven and continue baking for another 2-4 minutes, until the marshmallows are puffed, lightly golden, and gooey.
  12. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Don't overbake! The cookies will continue to cook after being removed from the oven. Use room temperature ingredients for better emulsification, and consider chilling the dough for thicker, chewier cookies.

Find it online: https://crumella.com/best-marshmallow-chocolate-cookies-gooey-soft-recipe/