If you’re craving a chocolate baked good that is equal parts soft, rich, and irresistibly gooey, you have to try this Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe. Imagine biting into a fudgy, deeply chocolaty cookie with pockets of melted marshmallows and a silky chocolate ganache topping that makes every mouthful feel like a warm hug. This recipe strikes the perfect balance between a classic cookie and a decadent dessert, making it an absolute showstopper for any chocolate lover’s kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, simple ingredients, each playing a key role in creating these luscious cookies. From the cocoa powder that delivers a robust chocolate flavor to the marshmallows that add that delightful gooey texture, every item on the list contributes to a perfect, fudgy bite.
- 1 cup all-purpose flour: Provides structure and softness without overpowering the chocolate flavor.
- 1/3 cup cocoa powder: Gives these cookies their rich, deep chocolate taste.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a tender texture.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and keeps the cookies chewy.
- 1/2 cup granulated sugar: Sweetens and aids in achieving that perfect cookie crisp around the edges.
- 1/2 cup packed brown sugar: Contributes moisture and a subtle caramel undertone.
- 1 large egg: Binds everything together and adds a tender crumb.
- 1 teaspoon vanilla extract: Enhances the chocolate notes with a hint of warmth.
- 12 large marshmallows, halved: The star of the show, creating pockets of melty gooeyness inside the cookies.
- 1/2 cup chocolate ganache, for topping: A glossy, indulgent finish that amplifies the chocolate experience.
How to Make Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe
Step 1: Prepare Your Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures that the cocoa and leavening agents are evenly distributed for consistent flavor and rise throughout your cookies.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter along with granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. The creaming process incorporates air into the dough, helping to achieve that tender yet chewy texture we love in these Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe.
Step 3: Add Egg and Vanilla
Next, crack in the egg and pour in the vanilla extract. Beat these together with the butter and sugar mixture until everything blends smoothly. The egg adds moisture and richness, while vanilla enhances the decadent chocolate flavors without overpowering them.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or mixing on low speed. Be careful not to overmix; you want all the ingredients just incorporated so the cookies remain tender and fudgy.
Step 5: Fold in Marshmallow Halves
Now comes the magical part – folding in those halved marshmallows. Gently fold them into the dough so they’re evenly distributed without melting or getting squished. These marshmallow pockets are what make this recipe truly special and incredibly gooey.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the lined baking sheet, spacing them about two inches apart. Bake in your preheated oven for 10 to 12 minutes, just until the edges set but the centers remain soft and fudgy. This careful timing locks in that ooey-gooey texture you’re aiming for.
Step 7: Add Chocolate Ganache Topping
Once baked, allow the cookies to cool briefly then generously spoon or drizzle warm chocolate ganache on top. This finishing touch adds an extra layer of luxurious chocolate that melts into the marshmallow and cookie base, creating a perfectly indulgent treat.
How to Serve Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe
Garnishes
To elevate your Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe, sprinkle a pinch of sea salt flakes on the ganache topping while it’s still warm. The salty crunch complements the sweet, rich chocolate beautifully. You can also add a dusting of cocoa powder or a few mini chocolate chips for extra texture and visual appeal.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a creamy latte, or even a scoop of vanilla ice cream. The contrast between the warm fudge and the cold sides creates a luscious dessert experience that’s hard to beat. Fresh berries or a dollop of whipped cream can also bring brightness to balance the richness.
Creative Ways to Present
For a fun twist, serve these Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe as a dessert sandwich. Spread a bit of nutella or peanut butter between two cookies, or stack them with layers of marshmallow fluff. Another crowd-pleaser is placing a cookie on top of a mug of hot chocolate, allowing the ganache to melt and swirl deliciously into the drink.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and honestly, who doesn’t?), store the cookies in an airtight container at room temperature. They will stay soft and chewy for up to 4 days. You might want to warm them slightly in the microwave before serving to revive that gooey marshmallow goodness.
Freezing
You can freeze unbaked cookie dough balls or fully baked cookies. For dough, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. To freeze baked cookies, layer them with parchment paper in an airtight container. Thaw at room temperature before enjoying as if freshly baked.
Reheating
Reheat your stored cookies in the microwave for about 10 to 15 seconds or warm them in a preheated 300°F (150°C) oven for 5 minutes. This will remelt the marshmallows and ganache, restoring that signature gooey, fudgy texture that makes this recipe so addictive.
FAQs
Can I substitute the marshmallows with something else?
While marshmallows are key for the gooey texture, you could experiment with mini marshmallows or even chopped white chocolate chunks for a different but still indulgent bite. However, nothing quite replicates the marshmallow’s unique meltiness in this specific recipe.
Is it okay to use salted butter instead of unsalted?
You can use salted butter, but reduce added salt slightly or omit it entirely. Unsalted butter gives you more control over the saltiness, ensuring the perfect balance to highlight the chocolate and marshmallow flavors.
Can I make these cookies vegan or dairy-free?
To make a vegan or dairy-free version, substitute butter with plant-based margarine or coconut oil, use a flax or chia egg replacer, and choose dairy-free chocolate ganache or make your own with coconut cream and vegan chocolate. Note the texture might vary slightly but will still be delicious.
Why are my cookies not gooey in the center?
If your cookies turn out cakey or dry, it might be due to overbaking or using too much flour. Make sure to measure flour accurately by spooning it into the cup and leveling off, and bake until just set for that signature fudgy center filled with melted marshmallows.
What type of chocolate is best for making the ganache?
A high-quality semi-sweet or bittersweet chocolate works best for the ganache topping, providing the perfect balance of richness without excessive sweetness. You can also experiment with milk chocolate for a sweeter finish or dark chocolate for more intense flavor.
Final Thoughts
Trust me when I say these Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe will quickly become a household favorite. The combination of fudgy cookie, melted marshmallow pockets, and glossy ganache topping makes every bite feel like a tiny celebration. Whether you’re baking for yourself, friends, or family, these cookies bring joy, warmth, and a bit of chocolate magic to any occasion. Give them a try and prepare to fall in love!
Print
Double Chocolate Marshmallow Cookies – Gooey & Fudgy Treat Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Double Chocolate Marshmallow Cookies that are gooey, fudgy, and packed with rich chocolate flavor and melty marshmallows. Perfectly soft with a chocolate ganache topping, these cookies are an irresistible treat for chocolate lovers.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 12 large marshmallows, halved
- 1/2 cup chocolate ganache, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until thoroughly combined and smooth.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes using an electric mixer.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract to the creamed butter and sugar, beating until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form the cookie dough. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Scoop and shape the cookie dough into even portions and place them onto the prepared baking sheet spaced a couple of inches apart to allow spreading.
- Add Marshmallows: Press one halved marshmallow firmly into the center of each cookie dough ball, slightly nestling it to ensure it stays on during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft and fudgy.
- Cool and Top: Remove cookies from the oven and let them cool slightly on the baking sheet. While still warm, drizzle or spread about 1/2 cup of chocolate ganache over the tops for an extra-rich finishing touch.
- Serve: Allow the ganache to set for a few minutes before serving these decadent, gooey double chocolate marshmallow cookies.
Notes
- You can substitute mini marshmallows if large ones are unavailable, but adjust quantity accordingly.
- For vegan or dairy-free versions, use plant-based butter and egg substitutes.
- Chocolate ganache can be made by heating equal parts heavy cream and chopped chocolate until melted and smooth.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Chilling the dough for 30 minutes before baking can help reduce spreading for thicker cookies.
