Chocolate Marshmallow Cookies
These chocolate marshmallow cookies are fudgy, chewy chocolate cookies topped with gooey marshmallows and melted chocolate. An edible version of a mug of hot cocoa!
Ingredients
- ¾ cup (170 grams) unsalted butter , softened
- 1 ½ cups (300 grams) granulated sugar
- 4 large eggs
- 2 ½ teaspoons vanilla extract
- 1 cup (80 grams) unsweetened cocoa powder
- 2 ¼ cups (292 grams) all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 18 large marshmallows , sliced in half
Chocolate
- ½ cup chocolate chips , or melting wafers
- 1 teaspoon coconut oil , or vegetable oil
Instructions
Cookies
- Preheat thee oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar. Mix in eggs, and vanilla. Add cocoa powder and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Refrigerate the dough for 30-60 minutes.
- Using a medium cookie scoop (or about 2 Tablespoons), scoop the dough onto the baking sheets. Roll the dough balls and then lightly press the tops of the dough ball flat with your palm or the butter wrapper (dough is a little sticky).
- Bake 6 minutes. Place 1 marshmallow on top of each cookie and then bake 2 more minutes. Remove from oven and let sit on pan 3 minutes. Gently press the marshmallows down and then move to a cooling rack.
Chocolate
- Place the chocolate chips in a small bowl with coconut oil. Melt in 30 second increments stirring until smooth. Using a spoon or knife, spread a thin layer of melted chocolate just on top of the marshmallows (not too thick). Allow to harden.
Notes
Cake mix version: To make these easier, follow my cake mix cookies with a box of deviled food cake mix. Then follow steps 6 and 7.
Storage: Once cooled, store in an airtight container up to 3 days.
Chocolate frosting: To add an extra layer: mix together ½ cup salted butter
2 ½ TB unsweetened cocoa powder, 3-4 TB milk and 2 cups powdered sugar. Freezer instructions: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature.
2 ½ TB unsweetened cocoa powder, 3-4 TB milk and 2 cups powdered sugar. Freezer instructions: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature.
Nutrition
Calories: 175kcal, Carbohydrates: 30g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 63mg, Potassium: 148mg, Fiber: 3g, Sugar: 14g, Vitamin A: 159IU, Vitamin C: 0.02mg, Calcium: 28mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
