Name: Marshmallow & Chocolate Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/2 cup butter (room temperature); 1 cup sugar; 1/4 cup milk; 1 large egg (room temperature); 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1/3 cup baking cocoa; 1/2 tsp salt; 1/2 tsp baking soda; 18 large marshmallows; 6 tbsp butter (softened); 2 tbsp baking cocoa; 1/4 cup milk; 2 cups confectioners' sugar; 1 tsp vanilla extract

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If you’re in search of a delightful treat that combines the gooey sweetness of marshmallows with rich, chocolatey goodness, look no further than these Marshmallow & Chocolate Cookies. Perfectly soft and chewy, these cookies are bound to impress family and friends alike. They’re not just a dessert; they are a sweet experience that will leave you craving more. With a perfect balance of textures and flavors, these cookies are sure to become a favorite in your baking repertoire.

Why It’s Crowd-Pleasing

Everyone loves a cookie, but when you elevate the classic chocolate cookie with the addition of fluffy marshmallows, you create a dessert that is simply irresistible. The contrast of the soft, chewy cookie with the gooey marshmallow center creates a delightful bite that satisfies sweet cravings. These cookies are great for gatherings, bake sales, or simply as a sweet treat to enjoy at home. Plus, they’re incredibly easy to make, meaning you can whip up a batch in no time!

Ingredient Rundown

To create your Marshmallow & Chocolate Cookies, you’ll need the following ingredients:

1/2 cup butter, room temperature – This adds richness and helps achieve a tender cookie.
1 cup sugar – Sweetens the cookies and contributes to their chewy texture.
1/4 cup milk – Provides moisture and helps bind the ingredients.
1 egg, room temperature – Acts as a binding agent while adding moisture.
1 tsp vanilla extract – Enhances the overall flavor of the cookies.
1 3/4 cups all-purpose flour – Forms the base of the cookie dough.
1/3 cup baking cocoa – Gives the cookies their rich chocolate flavor.
1/2 tsp salt – Balances the sweetness and enhances flavor.
1/2 tsp baking soda – Helps the cookies rise and become fluffy.
18 large marshmallows – The star ingredient that adds gooeyness and sweetness.

For the marshmallow filling, gather these additional ingredients:

6 tbsp butter, softened – Adds creaminess to the filling.
2 tbsp baking cocoa – Enhances the chocolate flavor of the filling.
1/4 cup milk – Helps achieve a smooth consistency.
2 cups confectioners’ sugar – Sweetens the filling and gives it a fluffy texture.
1 tsp vanilla extract – Complements the flavors of the filling.

Before You Start: Equipment

Before diving into the baking process, ensure you have the following equipment on hand:

Mixing bowls – For combining your ingredients.
Electric mixer – Makes mixing the dough and filling easier.
Baking sheet – For placing your cookies while they bake.
Parchment paper – Prevents cookies from sticking to the baking sheet.
Cookie scoop – Helps in portioning the dough evenly.
Cooling rack – For cooling the cookies after baking.

Cook Marshmallow & Chocolate Cookies Like This

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 2: Prepare the Cookie Dough

In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy. This should take about 2-3 minutes. Add in the milk, egg, and vanilla extract, mixing until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix, as this can lead to tough cookies.

Step 4: Scoop the Dough

Using a cookie scoop or tablespoon, portion out the cookie dough onto a parchment-lined baking sheet. Leave enough space between each scoop to allow for spreading.

Step 5: Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until they are set around the edges but still soft in the center. Remember, they will continue to cook slightly after being removed from the oven.

Step 6: Prepare the Marshmallow Filling

While the cookies are baking, prepare the marshmallow filling. In a mixing bowl, combine the softened butter, cocoa powder, milk, confectioners’ sugar, and vanilla extract. Mix until smooth and fluffy.

Step 7: Assemble the Cookies

Once the cookies are out of the oven and slightly cooled, take a cookie and spread a generous amount of the marshmallow filling on the bottom side. Top with another cookie, pressing gently to create a sandwich. Repeat until all cookies are filled.

Flavor-Forward Alternatives

If you want to mix things up, consider these flavor-forward alternatives:

Swap the cocoa powder for dark chocolate cocoa for a richer chocolate taste.
Add in chocolate chips to the cookie dough for extra chocolatey goodness.
Incorporate nuts, such as walnuts or pecans, for added texture.
Try using peanut butter instead of butter for a nutty twist.

Common Errors (and Fixes)

Even the best bakers can run into a few hiccups. Here are some common errors and how to fix them:

Cookies spread too much: Ensure that your butter is at room temperature, not melted. Chilling the dough for 30 minutes can also help.
Cookies are too dry: Be careful not to overmix the dough and measure your flour accurately. Spoon the flour into the measuring cup rather than scooping directly from the bag.
Marshmallow filling is too runny: Add more confectioners’ sugar to thicken the filling until you achieve the desired consistency.
Cookies burn on the bottom: Ensure your oven temperature is accurate and consider using a light-colored baking sheet.

Keep It Fresh: Storage Guide

To keep your Marshmallow & Chocolate Cookies fresh and delicious, follow these storage tips:

Store cookies in an airtight container at room temperature for up to 5 days.
If you want to keep them for longer, consider freezing them. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper.
For the best taste, thaw frozen cookies at room temperature before enjoying.

Your Questions, Answered

Can I use mini marshmallows instead of large ones?

Yes! Mini marshmallows can be used; just adjust the quantity to ensure you have enough filling for each cookie sandwich.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just ensure it’s wrapped tightly.

What can I substitute for the egg?

You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce (1/4 cup) as a substitute for the egg in this recipe.

Can I make these cookies gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s designed for baking to achieve the best results.

Keep Cooking

If you love these Marshmallow & Chocolate Cookies, here are some other delicious recipes to try:

The Takeaway

In the world of baking, few things can match the joy of creating a batch of Marshmallow & Chocolate Cookies. Their delightful combination of chocolate and marshmallow makes for a treat that is as fun to eat as it is to make. Whether you’re baking for a special occasion or just because, these cookies are guaranteed to bring smiles to those who indulge. So gather your ingredients, preheat that oven, and get ready to enjoy a cookie that’s truly something special!