Description
Indulge in these Double Chocolate Marshmallow Cookies, a delectably rich and gooey treat combining deep cocoa flavor with melty marshmallows and chunks of chocolate. Perfectly chewy with a soft center and slightly crisp edges, these cookies are a decadent dessert favorite that’s easy to make and sure to satisfy any chocolate lover’s cravings.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped chocolate or chocolate chunks
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them, then add the vanilla extract and mix until combined for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolates: Carefully fold in the semi-sweet chocolate chips and chopped chocolate chunks, distributing them evenly throughout the dough.
- Scoop Dough: Using a tablespoon-sized scoop, place portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- First Bake: Bake the cookies in the preheated oven for 8 minutes until edges begin to set but centers are still soft.
- Add Marshmallows: Remove the baking sheets from the oven and gently press a few mini marshmallows into the center of each cookie for gooey pockets of sweetness.
- Final Bake: Return the cookies to the oven and bake for an additional 2 to 3 minutes until the edges are firm and marshmallows are slightly melted.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra gooey cookies, slightly underbake them and allow to finish setting on the baking sheet.
- Use high-quality cocoa powder for a richer and more intense chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
