Chocolate Marshmallow Cookies
If it’s a rich, chewy chocolate cookie you’re after, then look no further than these Chocolate Marshmallow Cookies! Crispy outside, soft and chewy inside, with gooey marshmallow centres; they’re what chocolate cookie dreams are made of!
If you’ve been searching for the perfect chocolate cookie recipe, I’m here to put you out of your misery. Better than any chocolate chip cookie recipe, any chocolate cookie recipe, or any other cookie recipe you’ve ever come across, these Chocolate Marshmallow Cookies have been my #1 cookie recipe for as long as I’ve been baking cookies. They are dense, fudgy, gooey, rich and absolutely addictive!
Why This Is The Best Chocolate Cookie Recipe
- It’s rich, fudgy and very chocolatey
- I’ve never found a better recipe in 30 years of baking these cookies
- They’re incredibly easy to make
- Kids love filling them with the mini marshmallows
- 15 minutes prep time and only 8 minutes to bake!
- No one can resist that gooey marshmallow pull
Ingredients for Chocolate Marshmallow Cookies
Here are a couple of the ingredients that make all the difference in these chocolate cookies
Dutch Cocoa: is different to regular cocoa in that it’s been treated to remove the acidity. This gives these chocolate cookies a rich, smooth and much fuller chocolate flavour.
Cake Flour: is finer than regular plain flour and has less protein. This means the cookie dough will be stiffer, hold it’s shape when baking and won’t spread as much as regular flour. This is what makes these Chocolate Marshmallow Cookies so soft and fudgy.
How to Make the Perfect Chocolate Cookie
- Weigh your ingredients -my absolute TOP TIP! You will consistently get great results when you accurately weigh ingredients.
- Make sure the eggs and butter are at room temperature.
- Always sift the flour, cocoa and baking powder.
- When mixing the eggs and vanilla to the sugar and butter, mix on a medium speed for 3 minutes. You don’t want to whip too much air into the batter, or the cookies will be too crumbly.
- When adding the flour and chocolate chips, mix on low until just combined.
- Use a large ice-cream scoop, to get even sized cookies.
- Keep marshmallows in the freezer until you roll the cookies -they are easier to handle that way.
- I bake my cookies 1 tray at a time, in a conventional oven. If you use fan-forced, reduce the temperature to 180 celsius.
How to Store Chocolate Marshmallow Cookies
- These deliciously fudgy chocolate cookies will stay fresh for 2-3 days, in an airtight container.
- You can freeze baked cookies in an airtight container, or wrapped individually. They will last a few months in the freezer.
- Cookie dough balls can also be frozen and baked at a later time. I always do this -that way I have fresh cookies whenever I want!. Just pop the frozen balls into a labelled snap lock bag. It helps if you write cooking instructions on the bag as well. Just let them defrost while you heat the oven and maybe add a minute or 2 to the baking time.
I just know you’re going to LOVE this cookie recipe! It’s seriously one of our very favourite recipes and I know it will become one of yours. And please remember to leave a comment or rating on the recipe below. And don’t forget to share your baking on Instagram -I love seeing what you’ve made!
Happy baking!
Some more recipes that I know you’ll love:
No Chill Chocolate Chip Cookies
Loaded Chocolate Chip Skillet Cookie
Chocolate Marshmallow Cookies
Ingredients
- 375 g Cake flour
- 60 g Dutch processed cocoa
- 1½ tsp Baking powder
- 200 g White sugar
- 200 g Brown sugar
- 2 Large eggs
- 225 g Unsalted butter room temperature
- 2 tsp Vanilla extract
- 340 g Dark chocolate chips
- 50 g Mini marshmallows frozen
Instructions
- Pre-heat oven to 200°C/390°F or 180 FF
- In a medium bowl, sift together the flour, cocoa and baking powder
- In the bowl of a stand mixer, combine the 2 sugars on low speed
- Add the butter and mix to combine
- Add eggs and vanilla, then mix on a medium speed, until light and fluffy (approx 3 minutes)
- Stop the mixer and add the flour mixture, along with the chocolate chips
- Mix on low speed until just combined
- Using a large ice-cream scoop, scoop out the dough and roll into balls
- Using your thumb, place a dent into each ball, place 4-5 frozen marshmallows into the dent, then roll to enclose
- Place cookie dough balls onto a tray lined with baking paper. Leave some space for spreading
- Bake cookies for 8 minutes, then remove from oven and allow to cool on tray for 2 minutes, before transferring them to a rack to cool.°
Notes
- I bake one tray at a time, on a conventional setting. If using fan-forced, reduce temperature to 185
- You can freeze some of the cookie dough balls for later -just label a snap-lock bag with the contents and baking instructions. Defrost while the oven heats up and add a minute or 2 to the bake time
- Store in an airtight container for a few days
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