Chocolate Marshmallow Cookies
The best recipe for chocolate marshmallow cookies must include a rich, double dose of chocolate and pools of gooey marshmallows. These soft-baked, chewy cookies are as thick as they look, with slightly crispy edges and oodles of melted chocolate chips.. Note: This cookie dough requires at least 3 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
Servings: 16 cookies
Equipment
- Large bowl and electric mixer or stand mixer
- Large cookie sheets
- Parchment paper
Ingredients
- 1/2 cup (113g) unsalted butter softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (15ml) milk
- 1 cup (125g) all-purpose flour gluten-free if needed
- 2/3 cup (55g) natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (4 ounce) bar chopped semi sweet chocolate bar plus more for topping
- 1/2 cup marshmallow creme (fluff)
Instructions
- Add the butter, granulated sugar and brown sugar to a large bowl using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2-3 minutes, until it's light and fluffy in color. With the mixer still on, beat in the egg, vanilla extract, and milk, scraping down the sides and bottom of the bowl as needed.
- In a separate medium bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. Turn the mixer down to low and slowly add the dry ingredients into the wet ingredients. Continue mixing until combined.
- Add the chocolate chunks and mix using a rubber spatula to incorporate. Cover the dough tightly with plastic wrap and chill for at least 3 hours and up to 3 days. Do not skip this step.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator. If it's been chilling for more than 24 hours it may need to sit at room temperature for 20-30 minutes so it's easier to handle. Dollop the marshmallow fluff on top and use a rubber spatula to gently fold it into the cookie dough, leaving large streaks of marshmallow throughout.
- Use a large cookie scoop to drop the cookie dough onto the prepared baking pans a few inches apart. Roll the dough into balls that are more tall than they are round, like a cone (see blog post image).
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. If the cookies aren't perfectly circular, place a large cup upside down over top and gently swirl it around while they're still warm to reshape the edges. Add some extra chocolate chunks to the top of the cookies. Transfer to a wire rack to cool completely.
Notes
Storage instructions: allow the cookies to cool completely and store them in an airtight container at room temperature for up to 4 days, in the fridge for up to a week or in the freezer for up to 3 months.
Freeze the cookie dough: roll the dough into the tall balls and place on a baking sheet and then in the freezer. Allow them to freeze solid then transfer them to an airtight freezer bag (we use reusable ones). You can bake them directly from frozen, just add a minute or two to the bake time.
Dairy free option: use a vegan butter (we like Myokos) and make sure to use a dark chocolate so there isn't any milk in the chocolate chunks.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 25.2g | Protein: 2.3g | Fat: 8.3g | Cholesterol: 26.9mg | Sodium: 126.4mg | Fiber: 1.6g | Sugar: 16.9g