Chocolate Marshmallow Cookies
A rich and fudgy Chocolate Marshmallow-Filled Cookie that takes just 15 minutes to prep and 8 minutes to bake.
Servings: 18
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