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Chocolate Marshmallow Cookies – Rich, Fudgy, and Filled with Gooey Marshmallows

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Rich, fudgy chocolate cookies with soft, gooey marshmallow centers and lightly crisp edges. These irresistible chocolate marshmallow cookies are easy to make and perfect for chocolate lovers.

Ingredients

  • 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4 oz)
  • 165 g plain (all-purpose) flour (1 ¼ cups / 5.8 oz)
  • 55 g Dutch-processed cocoa powder (½ cup / 2 oz)
  • ¾ teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon salt
  • ⅔ cup light brown sugar (135 g / 4.8 oz)
  • ¼ cup white granulated sugar (50 g / 1.8 oz)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup mini marshmallows
  • 1 teaspoon demerara or turbinado sugar (optional)

Instructions

  1. Melt the unsalted butter and set it aside to cool slightly.
  2. Preheat the oven to 180°C (350°F), or 160°C for a fan-forced oven. Line two large baking trays with parchment paper.
  3. In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until thoroughly combined.
  5. Add the egg and vanilla extract, then whisk until the mixture is smooth.
  6. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Avoid overmixing.
  7. Allow the cookie dough to rest for 10 minutes. This makes it easier to handle and helps the cookies maintain their shape during baking.
  8. Scoop approximately 2 tablespoons of dough and roll into a ball. Make an indentation in the center and place about 6 mini marshmallows inside. Carefully pinch the dough around the marshmallows to completely enclose them.
  9. Gently roll the filled dough between your hands to create a smooth ball. Place on the prepared baking trays, leaving approximately 2 inches between cookies.
  10. If desired, sprinkle the tops with a little demerara or turbinado sugar. Bake for 9–10 minutes, until the edges are set but the centers remain soft.
  11. For perfectly round cookies, immediately after removing the trays from the oven, place a round cookie cutter slightly larger than each cookie around it and gently swirl to reshape the edges.
  12. Allow the cookies to cool on the baking trays for 10–15 minutes before carefully transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

Notes

  • Use Dutch-processed cocoa powder for a deep chocolate flavor and rich color.
  • Allow the melted butter to cool slightly before mixing it with the sugars and egg.
  • Resting the cookie dough for 10 minutes helps prevent excessive spreading and makes shaping easier.
  • Make sure the mini marshmallows are completely enclosed in the cookie dough to minimize leaking during baking.
  • A cookie scoop helps create evenly sized cookies that bake consistently.
  • Do not overbake. The cookies should still be slightly soft in the center when removed from the oven.
  • Sprinkling demerara or turbinado sugar on top adds a delicate crunch and extra sweetness.
  • For uniformly round cookies, use a slightly larger round cookie cutter to reshape them immediately after baking.
  • Let the cookies cool on the baking trays before moving them, as they are delicate while warm.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.
  • For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months.
  • Serve slightly warm for the best gooey marshmallow texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-marshmallow-cookies-rich-fudgy-and-filled-with-gooey-marshmallows/