Chocolate Marshmallow Cookies

4.80 from 5 votes

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

Prep Time15

Cook Time10

Refrigeration10

Course: Afternoon Tea, Dessert, Snack

Servings:

Calories: 194kcal

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
Optional: chill the dough for 10 minutes, to make handling easier
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.°

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I bake one tray at a time, on a conventional setting. If using fan-forced, reduce temperature to 180
You can freeze some of the cookie dough balls for later -just label a snap-lock bag with the contents and baking instructions. Defrost only while the oven heats up and add a minute or 2 to the bake time.
Store in an airtight container for a few days
This is a very stiff and sticky dough, so chilling it for 10-15 minutes before scooping and rolling will save you a lot of mess!
Wearing gloves while rolling the cookie dough is recommended