Description
Delight in these rich and fudgy Chocolate Marshmallow Cookies, featuring a soft cocoa-infused dough enveloping gooey mini marshmallows. Perfectly baked to achieve a tender yet thick texture with a subtle crunch from optional demerara sugar topping. An irresistible treat combining the comforts of classic chocolate cookies with a sweet, melty marshmallow surprise inside.
Ingredients
Dry Ingredients
- 165 g plain (all-purpose) flour (1 ¼ cups / 5.8oz)
- 55 g dutch processed cocoa powder (½ cup / 2oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
Wet Ingredients
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4oz)
- ⅔ cup light brown sugar (135g / 4.8oz)
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Additional Ingredients
- ¾ cup mini marshmallows
- 1 teaspoon demerara sugar or turbinado sugar (optional)
Instructions
- Prepare Butter: Melt the unsalted butter and set it aside to cool slightly to avoid cooking the egg in the next steps.
- Preheat and Line Baking Trays: Preheat your oven to 180°C (350°F) or 160°C fan forced. Line two large baking trays with parchment or baking paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, dutch processed cocoa powder, baking soda, and salt until well combined. Set aside.
- Combine Sugars and Butter: In a large mixing bowl, add the light brown sugar and white granulated sugar to the cooled melted butter. Use a balloon whisk to mix until well combined and slightly creamy.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the sugar and butter mixture. Whisk until the mixture is smooth and fully incorporated.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients. Fold gently with a spatula just until combined to avoid overmixing, which can make cookies tough.
- Rest Dough: Let the cookie dough sit for 10 minutes. This resting time makes the dough easier to handle and helps the cookies maintain their shape when baked.
- Form Cookies with Marshmallows: Scoop about 2 tablespoons of dough and roll into a ball or use a cookie scoop. Press a dent into the center, add six mini marshmallows, then carefully pinch the dough around to fully encase the marshmallows.
- Shape and Arrange: Lightly roll the filled cookie balls between your hands to create smooth, round shapes. Place them on the prepared baking trays, spacing at least 2 inches apart to allow for spreading.
- Add Topping and Bake: If using, sprinkle a little demerara or turbinado sugar over each cookie ball. Bake for 9-10 minutes or until set around the edges but still soft in the centers.
- Shape Cookies Post-Baking: Right after removing from the oven, use a round cookie cutter slightly larger than the cookie to swirl around each one. This step perfects the roundness and slightly thickens the cookies.
- Cool: Allow the cookies to cool on the baking trays for 10-15 minutes until firm enough to transfer. Then move to a wire rack to cool completely, where they will fully firm up and develop their perfect texture.
- Enjoy and Share: Once cooled, serve these luscious Chocolate Marshmallow Cookies with milk or your favorite beverage, and don’t forget to rate the recipe if you enjoyed it!
Notes
- Letting the dough rest before shaping helps maintain the cookie shape during baking.
- Using melted but cooled butter gives a fudgy texture while keeping the dough manageable.
- The optional demerara sugar topping adds a light crunch and caramelized flavor.
- Be gentle when folding in the flour to prevent overworking the dough and tougher cookies.
- Use a cookie scoop or tablespoons for uniform-sized cookies to ensure even baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
