Chocolate Marshmallow Cookies
Soft and gooey chocolate cookies filled with melted mini marshmallows, perfect for quick treats.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room-temperature butter for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Use room-temperature eggs.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup chocolate chips Use dark, milk, or white chocolate for different flavors.
- 1 cup mini marshmallows Fold in gently to avoid excessive melting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, baking soda, and salt; gradually blend into the creamed mixture.
- Fold in the chocolate chips and mini marshmallows gently.
Baking
- Drop by tablespoonfuls onto ungreased baking sheets.
- Bake for 10–12 minutes or until the edges are set.
- Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
Serve warm for the best gooey marshmallow texture. Store in an airtight container for up to 3 days at room temperature or up to 7 days in the fridge. Freeze for up to 3 months.