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Chocolate Marshmallow Cookies

Irresistible Chocolate Marshmallow Cookies for Sweet Cravings

Indulge in these Chocolate Marshmallow Cookies, featuring a fudgy chocolate base with gooey marshmallow and rich dark chocolate coating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 52 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups All-purpose Flour Can swap with gluten-free flour blend.
  • 0.5 cups Unsweetened Cocoa Powder Dutch-process cocoa for milder taste.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal rise.
  • 1 pinch Salt Enhances flavor and balances sweetness.
  • 0.5 cups Unsalted Butter Room temperature for easy mixing.
  • 0.5 cups Granulated Sugar Can substitute with coconut sugar.
  • 0.5 cups Light Brown Sugar Feel free to use dark brown sugar for a richer taste.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best quality.
  • 2 large Eggs Room temperature mixes more easily.
For the Topping
  • 1 tablespoon Marshmallow Fluff Melted marshmallows can be swapped.
  • 1 cup Dark Chocolate Chips Can use semi-sweet or milk chocolate chips.

Equipment

  • oven
  • Mixing bowls
  • Baking sheet
  • cookie scoop
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
  2. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar for 2-3 minutes until light and fluffy. Add vanilla extract and eggs, mixing until well incorporated.
  3. Gradually mix the dry ingredients into the wet ingredients until just combined.
  4. Using a cookie scoop, scoop 1.5 tablespoons of dough onto a lined baking sheet, ensuring space between each dollop. Bake for 10-12 minutes until edges are set but centers look slightly soft.
  5. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  6. Spread 1 tablespoon of marshmallow fluff over the top of each cooled cookie. Refrigerate for 15-20 minutes to set the marshmallow fluff.
  7. Melt dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth. Dip the marshmallow-covered cookies into the melted chocolate, ensuring a generous coating. Shake off excess and place back on the baking sheet.
  8. Chill again if desired, until chocolate hardens, about 30 minutes at room temperature or 10 minutes in the fridge.
  9. Transfer your beautiful Chocolate Marshmallow Cookies to an airtight container or serve immediately.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Ensure cookies are fully cooled before adding marshmallow fluff. Use a cookie scoop for consistent sizes and even baking.

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