Description
Delight in these rich and fudgy Chocolate Marshmallow Cookies, featuring a soft cocoa-infused dough filled with gooey mini marshmallows. Perfectly crisp on the outside and chewy on the inside, these cookies are easy to make and sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 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 (bicarb soda)
- ½ teaspoon salt
Sugars
- â…” cup light brown sugar (135 g / 4.8 oz)
- ¼ cup white granulated sugar (50 g / 1.8 oz)
- 1 teaspoon demerara sugar or turbinado sugar, optional
Wet Ingredients
- 113 g unsalted butter, melted and cooled slightly (1 stick / ½ cup / 4 oz)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Other
- ¾ cup mini marshmallows
Instructions
- Melt Butter: Make sure the butter is melted and set aside to cool slightly. This prevents cooking the egg when combined later.
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan-forced, and line two large baking trays with baking paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, dutch processed cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Combine Sugars and Butter: In a large mixing bowl, add the light brown sugar and white granulated sugar to the melted butter. Whisk vigorously using a balloon whisk until the mixture is well combined.
- Add Egg and Vanilla: Crack in the egg and add vanilla extract. Whisk until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and fold in gently with a spatula until just combined, ensuring not to over-mix to keep cookies tender.
- Rest the Dough: Allow the dough to sit for 10 minutes. This rest period improves handling and helps the cookies maintain their shape during baking.
- Shape Cookies: Scoop about 2 tablespoons of dough and roll into a ball. Make a small dent in the center of each ball, place about six mini marshmallows in the dent, and carefully pinch the edges around them to fully encase the marshmallows.
- Form and Arrange: Lightly roll each cookie ball to make it smooth and round, then place them on the prepared baking trays, spacing them about 2 inches apart to allow for spreading.
- Add Sugar Topping: Optionally sprinkle a teaspoon of demerara or turbinado sugar on top of each cookie for a crunchy, caramelized finish.
- Bake Cookies: Bake in the preheated oven for 9-10 minutes until set but still soft in the center.
- Shape Cookies Post-Baking: As soon as you remove the trays from the oven, gently swirl a round cookie cutter slightly larger than each cookie around the edges to perfect their round shape and slightly thicken them.
- Cool Cookies: Let the cookies rest on the baking trays for 10-15 minutes to firm up before transferring them carefully to a wire rack to cool completely.
- Enjoy and Rate: Once cooled, the cookies will firm nicely and are ready to enjoy. Please take a moment to rate this recipe to help create more delicious recipes.
Notes
- Make sure butter is cooled slightly after melting to avoid scrambling the egg.
- Resting the dough before shaping the cookies helps maintain their shape and texture.
- Pinching the marshmallows inside prevents them from burning in the oven.
- Using a cookie cutter immediately after baking gives the cookies a neat shape and a slightly thicker texture.
- Cool cookies fully on a wire rack before storing to maintain their perfect texture.
- Optional sugaring on top adds a subtle crunch and sparkle to the cookies.
