Description
These Double Chocolate Marshmallow Cookies are a decadent treat featuring rich cocoa and melted marshmallows for an extra gooey center. Loaded with semi-sweet chocolate chips and chunks, these soft-baked cookies are perfect for chocolate lovers seeking a delightful dessert that’s easy to make.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped chocolate or chocolate chunks
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes. This creates a creamy base for the cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and cocoa in the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Fold in Chocolate: Gently fold in the semi-sweet chocolate chips and chopped chocolate chunks for melty bits throughout the cookie.
- Portion Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Initial Bake: Bake in the preheated oven for 8 minutes until just set around the edges.
- Add Marshmallows and Finish Baking: Remove the cookies from the oven and gently press a few mini marshmallows into the center of each cookie. Return to the oven and bake for an additional 2 to 3 minutes until edges are set but centers remain soft.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to set further, then transfer to a wire rack to cool completely to prevent sogginess.
Notes
- For extra gooey cookies, slightly underbake and allow to finish setting on the baking sheet.
- Use high-quality unsweetened cocoa powder for a richer chocolate flavor.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
