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Marshmallow Chocolate Cookies

Gooey Marshmallow Chocolate Cookies for Sweet Moments

Indulge in delightful Gooey Marshmallow Chocolate Cookies that perfectly blend rich cocoa and soft marshmallows for a nostalgic treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a tasty GF variation.
  • 0.5 cups Unsweetened Cocoa Powder Consider using natural cocoa or Dutch-process for a unique twist.
  • 0.5 teaspoon Baking Soda Acts as a leavening agent to help cookies rise.
  • 1 pinch Salt Enhances sweetness and balances flavors.
  • 0.5 cups Unsalted Butter Adds richness and moisture.
  • 0.5 cups Granulated Sugar Contributes to cookie texture.
  • 0.5 cups Light Brown Sugar Provides moisture and richness.
  • 1 large Egg Can use flax egg as a vegan substitute.
  • 1 teaspoon Vanilla Extract Boosts overall flavor.
  • 1 cups Semi-Sweet Chocolate Chips Opt for dark chocolate chunks for extra richness.
  • 1 cups Mini Marshmallows Can switch to larger marshmallows if cut down to size.
  • 0.5 cups Marshmallow Fluff (optional) Elevates the gooey appeal.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, beat together the butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture, blending until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently stir in the chocolate chips.
  7. Fold in the mini marshmallows and marshmallow fluff if using.
  8. Using a cookie scoop, place dollops of dough onto the prepared baking sheets, leaving space between each.
  9. Bake for 8-10 minutes or until edges are set; cool on sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days; adding a slice of bread keeps them soft.

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