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
Scale
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.
