Chocolate Cookies with Marshmallow
The ooey gooey goodness of these Chocolate Cookies with melted marshmallows coupled with a cookie/ brownie texture is just waiting for you to sink your teeth into.
Oh my, I have been wanting to share these Chocolate Cookies with Marshmallow for a long time and now that I have them baked to perfection I want you to have them too!
The ooey gooey goodness of a roasted melted marshmallow coupled with a cookie/ brownie texture is just waiting for you to sink your teeth into. If you don’t have a bon fire to roast marshmallows at, have no fear, these chocolate cookies and their ooey gooey goodness is here. Now there’s a few tips at the end to help you bake to perfection so make sure your read right through.
Recipe Ingredients
- All purpose flour
- 1 bag of large marshmallows – One size below the jumbo
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter – softened
- Granulated sugar + a small bowl of it for rolling the dough
- Light brown sugar
- Eggs
- Vanilla
How to Make Chocolate Cookies With Marshmallows
Preheat oven to 400 degrees and lightly spray a baking sheet.
In a mixing bowl, cream together the brown sugar, white sugar and the butter. Add in both eggs, vanilla and mix until well combined.
In another bowl, sift together the cocoa powder, baking soda, salt and flour.
Slowly add the dry ingredients into the wet and mix until well combined.
It will look like this.
Scoop a large bowl of dough, flatten it with your hands. See my big ole handprint in there?!
Remember that you are going to have to put the marshmallow inside in the next step and roll the dough around the marshmallow, so don’t make it too thin or it will fall apart in our hands. If that happens the first time, don’t you worry, just roll that dough up again and give it another try. You might want to try making a couple of these first to get the thickness the way you want it.
Place a marshmallow in the middle.
Now wrap the sides up to the top.
Shape into a large ball.
Roll in some granulated sugar
and place onto a cookie sheet.
Bake in the oven for 8-10 minutes. Once you start to see some marshmallow poke through on the top, remove the cookie sheet.
Then let them cookies cool for about 5 minutes before removing from sheet.
And there you have it, ooey gooey marshmallow goodness inside some delightfully delicious chocolate cookies!
Let The Cookies Cool on the Cookie Sheet
The cookies will be delicate when removed from the oven, they will hold up better if allowed to cool for several minutes before moving from the cookie sheet. So just hold your horses! It’s only a few minutes. Just keep a hanky handy for drooling as you wait to take these beauties!
Further Cool on A Sheet of Parchment Paper
When cooling, it’s best to cool them on a sheet of parchment paper, rather than a cooling rack with bars.
Can I Reuse Parchment Paper?
Well yes you can! You can reuse parchment paperquite a few times to save some $$. But don’t get too frugal though. When that paper is brittle and dirty, its time to put her to rest in the circular file.
Practice Makes Perfect
On the first try of these Chocolate Cookies the marshmallow filling may not turn out exactly how you want it. So with your first sheet, try cooking just one or two cookies to test cooking time and process. My cookies did best with 3-4 cookies on a sheet at a time.
Ingredients
- 1/2 cup Light brown sugar
- 1 cup Granulated sugar Keep a small bit handy in a separate bowl to roll the cookies in
- 2 sticks Butter softened
- 2 large Eggs
- 1 tsp Vanilla
- 2/3 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 3 cups All purpose flour
- 1 bag Marshmallows I used one size below jumbo size
Instructions
- Preheat oven to 400 degrees and lightly spray cooking sheet
- In a mixing bowl cream together the brown sugar, white sugar and the butter. Add both eggs and vanilla. Mix until well combined.
- In another bowl, sift together the cocoa powder, baking soda, salt and flour. Slowly add the dry ingredients into the wet and mix until well combined.
- Scoop a large dollop of dough and flatten it with your palm. Place a marshmallow in the middle and wrap up the sides to the top. Roll into a large ball and then roll it in some of the granulated sugar that you saved.
- Place on cookie sheet and bake for 8-10 minutes. Once a bit of the marshmallow starts poking through the top remove the cookie sheet and let them cool on the sheet for 5 minutes and then move to parchment paper to fully cool.
Notes
You may also like these cookie recipes:
Chocolate Chip Meringue Cookies AKA Cloud Cookies
And here are a few recipes with marshmallow that you may enjoy:
These look so fun I think we have to make these for Mom and Grandma this weekend
These sound yummy! They would be a good idea for “indoor” s’’mores. I re-use parchment paper all the time when baking cookies, especially at Christmas. I usually get two uses out of each sheet.
For the reader who asked about using peppermint: Perhaps you could sprinkle with crushed mint candy instead of rolling in sugar. Amazon sells already crushed mints.
This looks so delicious! I will have to make these! There is nothing better than chocolate and marshmallow combination!
Oh my heavens to Betsy. My mouth is watering haha. Marshmallows and chocolate, it doesn’t get much better. Will be making these ASAP !
Oh my gosh! This is s’mores without the bother of making a fire!! My family will just love these!
Does the marshmallow stay gooey even after they have completely cooled down? As in, the next day?
Wouldn’t be as gooey, they would be a little more solid. Think of how a marshmallow changes after you roast it and leave it out a while to cool. It would the same as that the next day. But you could freeze them overnight and re heat them the next day if that would help.