The melting warmth of a freshly baked cookie brings back a flood of memories, doesn’t it? Let me transport you to a cozy kitchen where the sweet aroma of Fudgy Chocolate Marshmallow Cookies fills the air. These delectable treats are not just a treat for chocolate lovers; they offer a quick and satisfying alternative to the usual fast food rut, allowing you to whip up deliciousness in just 30 minutes. Picture sinking your teeth into a soft, gooey marshmallow center encased in rich, fudgy chocolate. What makes them even better is their simplicity—no fancy equipment needed! Whether you’re serving them to friends, family, or just indulging in a sweet moment alone, these cookies are sure to satisfy. Ready to lift your spirits with a little baking magic? Let’s dive in!
Why are these cookies a must-try?
Simplicity: With only a handful of ingredients, you can easily create these heavenly cookies in just 30 minutes—perfect for a quick indulgence.
Gooey Goodness: The soft marshmallow center provides an incredible gooey contrast to the rich chocolate, ensuring every bite is packed with flavor.
Versatile Options: Feel free to customize with variations like using chocolate chips or adding a hint of espresso powder for an extra kick.
Crowd-Pleaser: Whether for a party or a cozy night in, these Chocolate Marshmallow Cookies are sure to impress—especially when paired with a warm glass of Tahini Hot Chocolate!
Memorable Moments: Baking can create cherished memories, and these cookies are a delightful way to bring your loved ones together, just like our popular Mini Chocolate Cheesecake Bites.
Chocolate Marshmallow Cookies Ingredients
• Get ready to bake these delectable treats!
For the Cookie Dough
- Unsalted Butter – Provides richness and moisture; use melted and cooled butter for best results.
- Plain Flour – Forms the structure of the cookies; all-purpose flour can be easily substituted with gluten-free flour.
- Dutch Processed Cocoa Powder – Adds a deep, rich chocolate flavor; regular unsweetened cocoa can work in a pinch if necessary.
- Baking Soda – Helps cookies rise for that perfect texture; don’t swap with baking powder without making adjustments.
- Salt – Enhances flavor and balances sweetness; feel free to omit if you’re using salted butter.
- Light Brown Sugar – Contributes moisture and adds depth to the sweetness; can be swapped with all-white sugar, but expect a slight change in texture.
- Granulated Sugar – The sweet touch these cookies crave; coconut sugar is a great lower glycemic alternative to consider.
- Large Egg – Binds the ingredients together and adds moisture; ensure it’s at room temperature for better emulsification.
- Vanilla Extract – Elevates the overall flavor; using homemade extract can significantly enhance the taste.
For the Gooey Center
- Mini Marshmallows – The star ingredient that gives that delightful gooey center; choose a brand wisely to avoid complete melting. Vegan marshmallows work great too!
For the Crunchy Finish
- Demerara Sugar – Optional sprinkling adds a lovely crunch and caramel hint; feel free to substitute with granulated sugar if needed.
Get ready to indulge in these Chocolate Marshmallow Cookies that will whisk you away on a sweet adventure!
Step‑by‑Step Instructions for Chocolate Marshmallow Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, line a baking tray with parchment paper to prevent the cookies from sticking. This step is essential for achieving that perfectly baked Chocolate Marshmallow Cookies, setting the stage for a deliciously gooey treat.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, Dutch processed cocoa powder, baking soda, and salt until thoroughly combined. This mixture should show an even consistency and a rich chocolate color. Once well blended, set the bowl aside, allowing the dry ingredients to infuse your cookies with flavor.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk the melted and cooled unsalted butter with the light brown and granulated sugars until smooth and creamy. Next, add in the room-temperature large egg and vanilla extract, mixing until fully incorporated. This mixture should be glossy and rich, ensuring a decadent base for your Chocolate Marshmallow Cookies.
Step 4: Blend the Mixtures
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just blended. Be careful not to overmix; you want to keep that fudgy texture intact! The resulting dough should be thick and slightly sticky, full of alluring chocolate aroma.
Step 5: Fold in the Marshmallows
Gently fold in the mini marshmallows into the cookie dough, being careful not to crush them. This step is crucial as it will create the gooey center of your Chocolate Marshmallow Cookies. Aim for an even distribution to ensure every cookie will surprise you with that melting marshmallow!
Step 6: Form the Cookie Dough Balls
Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking tray, making sure to space them about 2 inches apart. This will allow the cookies to spread slightly as they bake, creating deliciously thick Chocolate Marshmallow Cookies that are irresistible.
Step 7: Bake the Cookies
Place the tray in the preheated oven and bake for 8-10 minutes, or until the edges are set and the tops show slight cracks. Keep an eye on them towards the end of the baking time, as you want them to remain soft and chewy in the middle, showcasing that mouthwatering marshmallow center.
Step 8: Cool and Enjoy
After they have baked, allow the cookies to cool on the tray for about 10-15 minutes. This cooling time will help them set without falling apart. Using a spatula, carefully transfer the cookies to a wire rack to cool completely, making sure to let the tempting aroma of your Chocolate Marshmallow Cookies fill the kitchen!
Expert Tips for Chocolate Marshmallow Cookies
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Weigh Ingredients: To prevent dry cookies, accurately weigh your flour and cocoa powder instead of using volumetric measurements.
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Chill the Dough: If the cookie dough feels too sticky, refrigerate it for 10 minutes before shaping into balls to make handling easier.
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Use Parchment Paper: Always line your baking tray with parchment paper to ensure the cookies release easily and maintain their gooey center.
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Monitor Baking Time: Keep an eye on the cookies during the last few minutes of baking; you want the edges firm while the center remains gooey for that fudgy Chocolate Marshmallow Cookies experience.
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Create Shapes: For more defined cookie shapes, use a cookie cutter to reshape the cookies right after baking.
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Storage Matters: Store your Chocolate Marshmallow Cookies in an airtight container for optimal freshness, or freeze them for up to three months for later enjoyment.
Make Ahead Options
These Chocolate Marshmallow Cookies are perfect for busy home cooks looking to save time while still indulging in homemade goodness! You can prepare the cookie dough up to 24 hours in advance—just scoop the dough into balls and place them on a baking tray lined with parchment paper. Cover the tray with plastic wrap and refrigerate. When you’re ready to bake, simply take them out and let them sit at room temperature for about 10 minutes before popping them in the oven. If you prefer, you can also freeze the dough balls for up to 3 months; just bake from frozen, adding a minute or two to the baking time. This way, you’ll have those irresistible Chocolate Marshmallow Cookies ready whenever a craving strikes, all while maintaining that delicious chewy texture and gooey center!
What to Serve with Chocolate Marshmallow Cookies
Imagine a cozy evening where the rich aroma of freshly baked cookies fills the air, pairing beautifully with delightful side dishes and comfort drinks.
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A Glass of Milk: The classic pairing brings out the chocolate richness while balancing the sweetness—perfect for dipping!
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Vanilla Ice Cream: Serve the warm cookies alongside a scoop of creamy vanilla ice cream. The melty ice cream contrasts beautifully with the fudgy texture of the cookies, creating a heavenly dessert experience.
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Hot Chocolate: Enhance the chocolate flavor with a warm cup of hot chocolate. Top it off with marshmallows for an extra touch of warmth that perfectly complements every bite.
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Chocolate-Covered Strawberries: For a fresh twist, serve alongside chocolate-covered strawberries. Their tartness elevates the fudgy sweetness of your cookies.
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Fruit Salad: Add a refreshing element to your dessert table with a vibrant fruit salad. The fruity flavors will cleanse the palate between cookie bites.
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Coffee: Enjoy with a cup of brewed coffee for a comforting afternoon treat. The bitterness of the coffee balances the cookie’s sweetness while enhancing the chocolate flavors.
Indulging in these pairings alongside your Chocolate Marshmallow Cookies creates a delightful experience your tastebuds will never forget!
How to Store and Freeze Chocolate Marshmallow Cookies
Room Temperature: Keep your cookies in an airtight container at room temperature for up to 4-5 days to maintain freshness and softness.
Fridge: If you prefer a firmer texture, store the cookies in the refrigerator for up to a week. Just ensure they’re well-wrapped to avoid absorbing odors.
Freezer: To enjoy these Chocolate Marshmallow Cookies later, freeze them in an airtight container or freezer bag for up to 3 months. Thaw them overnight in the fridge when you’re ready to indulge!
Reheating: For that freshly baked feel, reheat in a microwave for 10-15 seconds or in an oven at 350°F (175°C) for 5 minutes. Enjoy warm!
Chocolate Marshmallow Cookies Variations
Customize your chocolate marshmallow cookies to suit your cravings and dietary preferences—let’s make them uniquely yours!
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Dairy-Free: Substitute unsalted butter with coconut oil and use dairy-free chocolate for a delicious alternative.
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Gluten-Free: Swap plain flour with a gluten-free blend; this will keep the chewiness while ensuring everyone can enjoy them.
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Chocolate Lovers: Replace mini marshmallows with chocolate chips for an extra-rich, fudgy experience that every chocolate aficionado will adore.
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Espresso Boost: Add 1 tablespoon of instant espresso powder to the dry ingredients for a beloved coffee flavor twist that enhances the chocolate richness.
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Nutty Delight: Stir in chopped walnuts or pecans for a delightful crunch that pairs perfectly with the gooey marshmallow center—a delightful surprise in every bite!
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Spicy Kick: Sprinkle in a teaspoon of cayenne pepper or cinnamon into the dough for a subtle spiciness that brings new depth to your cookies.
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Caramel Touch: Drizzle caramel sauce over the baked cookies for an indulgent twist that satisfies sweet tooth cravings.
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Marshmallow Fluff: Use marshmallow fluff instead of mini marshmallows for a smoother, creamier texture that melts in your mouth—perfect for those who love a unique treat!
These variations let you play with flavors, textures, and dietary needs. If you love a blend of flavors, don’t forget to check out our Roasted Chocolate Cherry or explore the creamy goodness of Mini Chocolate Cheesecake Bites to add more delightful options to your dessert repertoire!
Chocolate Marshmallow Cookies Recipe FAQs
What is the best way to select ripe ingredients?
Absolutely! When selecting ingredients, ensure your butter is unsalted and has a rich yellow color, which indicates freshness. For the egg, you want it to feel heavy for its size, and a room-temperature egg will mix better into the dough. As for the mini marshmallows, look for ones that are soft without any hard edges or dark spots.
How should I store my Chocolate Marshmallow Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for about 4-5 days. If you prefer a firmer texture, they can also be refrigerated for up to a week, just remember to wrap them well to prevent any odors from seeping in.
Can I freeze Chocolate Marshmallow Cookies, and if so, how?
Very much! To freeze your cookies, allow them to cool completely first. Then, arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag—layering parchment paper between cookies can help prevent sticking. They can be stored in the freezer for up to 3 months.
What should I do if my cookie dough is too sticky?
If your dough is sticking to your hands or work surface, don’t worry! Simply refrigerate it for about 10 minutes. This makes it easier to handle and shape into balls, giving you those perfect Chocolate Marshmallow Cookies you’re aiming for.
Are there any dietary considerations with this recipe?
Absolutely! If you’re making these cookies for someone with dietary restrictions, you can use gluten-free flour as a substitute for all-purpose flour. Additionally, vegan marshmallows can replace regular ones if you want to go fully plant-based. Always check ingredient labels for potential allergens, especially concerning the sugars and flavorings you choose.
What can I do if my cookies don’t turn out fudgy?
Not to worry! If your cookies turn out drier than expected, you may have overmixed the dough or baked them for too long. Always ensure you bake them for the recommended time, checking them when they look slightly underdone, as they will continue to firm up. If you’re looking for a fudgier cookie, consider adding an extra egg yolk next time for added moisture and richness.
Irresistible Chocolate Marshmallow Cookies in 30 Minutes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a medium bowl, whisk together the flour, Dutch processed cocoa powder, baking soda, and salt until combined.
- In a large bowl, whisk the melted unsalted butter with light brown and granulated sugars until smooth. Then add egg and vanilla extract, mixing until creamy.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until blended without overmixing.
- Fold in mini marshmallows carefully into the dough.
- Scoop out dough and roll into balls, placing them on the prepared baking tray spaced 2 inches apart.
- Bake for 8-10 minutes until edges are set; the center should remain soft and chewy.
- Let the cookies cool on the tray for 10-15 minutes before transferring to a wire rack to cool completely.
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