How to Make Chocolate Marshmallow Cookies: A Gooey, Chocolatey Dream

Chocolate marshmallow cookies – just the name itself conjures up images of warm, gooey marshmallow nestled in a rich, chocolatey cookie. They’re the perfect treat for satisfying your sweet tooth, and they’re surprisingly easy to make at home. Whether you’re a seasoned baker or just starting out, this recipe will guide you through every step, ensuring delicious results every time.

Dive into Chocolatey Bliss: The Perfect Cookie Recipe

This recipe is inspired by my grandmother’s love for combining chocolate and marshmallow. She always said, “The combination of sweet and slightly salty is pure magic,” and she wasn’t wrong! These cookies are the perfect embodiment of that magic, with the richness of the chocolate complementing the gooey sweetness of the marshmallow. Trust me, once you sink your teeth into one of these warm, gooey delights, you’ll understand why this recipe has been passed down through generations in my family.

Gather Your Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup miniature marshmallows

Optional ingredients:

• 1/2 cup chopped walnuts or pecans (for added crunch)
• 1/2 teaspoon espresso powder (enhances the chocolate flavor)

Tools of the Trade:

• Baking sheets
• Parchment paper or silicone baking mats
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Spatula or wooden spoon
• Wire rack (for cooling)

Let’s Get Baking!

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.

2. Cream Together the Sweetness: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This is where your stand mixer or electric hand mixer will be your best friend.

3. Eggs-cellent Addition: Beat in the eggs one at a time, then stir in the vanilla extract. Remember to scrape down the sides and bottom of the bowl to make sure everything is well combined.

4. Dry Ingredients Unite: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed, leading to a more consistent cookie texture.

5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tougher cookies.

6. Fold in the Goodness: Gently fold in the chocolate chips and marshmallows. Try to distribute them evenly throughout the dough for a burst of flavor in every bite.

7. Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

8. Into the Oven: Bake for 10-12 minutes, or until the edges of the cookies are set and the tops are slightly cracked.

9. Cooling Time: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from becoming soggy.