Rich, fudgy, and loaded with gooey marshmallows, these Chocolate Marshmallow Cookies are a dream for chocolate lovers. Perfectly soft and chewy, each bite offers the perfect combination of deep cocoa flavor and sweet marshmallow goodness. These cookies are perfect for holiday parties, casual gatherings, or whenever you’re craving a sweet, chocolatey treat!
Ingredients
- ½ cup unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk (or any milk of your choice)
- 1 ¼ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini marshmallows
Instructions
- Prepare the Cookie Dough : In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg, vanilla extract, and almond milk until fully combined.
- Combine Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the Marshmallows : Gently fold the mini marshmallows into the cookie dough until evenly distributed.
- Chill the Dough : Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling prevents the cookies from spreading too much while baking.
- Bake the Cookies : Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 ½ tablespoons of dough for each cookie and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–10 minutes, or until the edges are set but the centers are still soft. The marshmallows may melt slightly, creating a gooey texture.
- Cool the Cookies : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy : Serve the cookies warm for the ultimate gooey marshmallow experience, or store them in an airtight container at room temperature for up to 3 days.
Conclusion
These Chocolate Marshmallow Cookies are a delicious twist on classic chocolate cookies, combining rich cocoa flavor with gooey, sweet marshmallows. Perfect for satisfying your chocolate cravings, these cookies are easy to make and perfect for sharing (or not!). Enjoy them with a glass of milk or a warm cup of cocoa for the ultimate treat.
Chocolate Marshmallow Cookies Recipe
Chocolate Marshmallow Cookies are soft, chewy,and packed with cocoa and gooey mini marshmallows, making them the ultimateindulgent treat for any occasion.
Ingredients
- ½ cup unsalted butter softened at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk or any milk of your choice
- 1 ¼ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini marshmallows
Instructions
- Prepare the Cookie Dough : In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg, vanilla extract, and almond milk until fully combined.
- Combine Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the Marshmallows : Gently fold the mini marshmallows into the cookie dough until evenly distributed.
- Chill the Dough : Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling prevents the cookies from spreading too much while baking.
- Bake the Cookies : Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 ½ tablespoons of dough for each cookie and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–10 minutes, or until the edges are set but the centers are still soft. The marshmallows may melt slightly, creating a gooey texture.
- Cool the Cookies : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy : Serve the cookies warm for the ultimate gooey marshmallow experience, or store them in an airtight container at room temperature for up to 3 days.