Ingredients
Here’s what you’ll need to make these delicious Double Chocolate Marshmallow Cookies:
1 cup (2 sticks) unsalted butter: Room temperature.
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 1/2 cups mini marshmallows
Step-by-Step Instructions
1. Prepare the Dough
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
3. Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in Chocolate Chips
Using a spatula, fold in the semisweet chocolate chips until evenly distributed throughout the dough.
6. Scoop and Shape
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball of dough slightly with your fingers.
7. Add Marshmallows
Press a few mini marshmallows into the top of each cookie dough ball. Be sure they are partially embedded in the dough to prevent them from melting completely away.
8. Bake the Cookies
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and the centers are still slightly soft. The marshmallows should be melted and gooey.
9. Cool and Serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your gooey, chocolatey cookies!
Tips for Success
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing.
Avoid Overbaking: The cookies may look slightly underbaked in the center, but they will continue to set as they cool.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Variations
Feel free to get creative with this recipe! Here are some variations to try:
Different Chips: Substitute white chocolate chips, peanut butter chips, or dark chocolate chunks for the semisweet chocolate chips.
Add Nuts: Stir in 1/2 cup of chopped walnuts or pecans for added texture and flavor.
Stuffed Cookies: Place a small piece of chocolate or marshmallow in the center of each dough ball for a surprise filling.
Conclusion
Congratulations! You’ve now mastered the art of making Double Chocolate Marshmallow Cookies. This detailed guide ensures that you have all the tips and tricks needed to create delicious, gooey, and chocolatey cookies every time. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, these cookies are sure to be a hit.
So, gather your ingredients, preheat your oven, and enjoy baking these delightful cookies. Bon appétit!
